Recipe Sunday: Brussels Sprouts with Bacon and Onions

This Paula Deen recipe is my favorite way to cook Brussels sprouts. I have tweaked it a bit, fiddling with the quantities, and bringing the amount of butter down some. To trim the sprouts, just cut a small chunk off the stem, and remove the first layer of leaves. This recipe makes two servings.

Ingredients

  • 3 slices bacon
  • 1/2 white onion, diced
  • 1 clove garlic, sliced
  • 1 pound Brussels sprouts, trimmed and cut in half lengthwise
  • 1/4 cup white wine
  • Salt and ground black pepper
  • 1 cup chicken broth
  • 1 tablespoon butter

Preparation

Cook bacon on a skillet until crispy. Remove bacon from skillet and drain on paper towels. Sauté onions in bacon grease over medium heat until they are translucent, about 5 minutes, stirring constantly to make sure they don’t burn. Add garlic and cook for about 1 – 2 minutes. Add Brussels sprouts and white wine and cook for another minute. Add chicken broth, cover skillet, and cook on low heat for 15 minutes, or until sprouts are done. To check, pierce the sprouts with a fork. The sprouts should be tender but not squishy. Stir in butter, crumble bacon on top, and serve.

Photo courtesy of Vegan Feast Catering on Flickr.

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