2014 is the year I became addicted to brussel sprouts. I had some in September that changed my life. Ever since then, I’ve been obsessed with making the perfect brussel sprouts. These aren’t them, but they’re pretty darn good. Give them a try.
- 1 1/2-2lbs of brussel sprouts. I like them halved. Some prefer quartered.
- 10 slices of bacon, diced
- 1 teaspon of butter
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken stock.
- 1/4 teaspoon salt
- Fresh cracked pepper.
- 2 teaspoons butter
Render diced bacon, save drippings and set aside.
Heat (medium heat) butter and olive oil in the biggest sauté pan you have. Yes, the biggest. Once you add the sprouts, you are going to need room to stir them.
Add garlic. Do not let your pan get too hot. If your garlic turns brown, it’s bitter. Toss it and start over. Low and slow….A minute or two. Once the garlic is fragrant, it’s done.
Add sprouts to the pan. Toss to coat in the butter and olive oil (I used a little bacon fat as well.)
Once sprouts are coated add chicken stock. Low sodium is preferred, but doesn’t matter.
Lower heat to simmer and cook 9-12 minutes. I’ve made this recipe on different stoves and you are better off having them under cooked, than over. Your heat makes a difference obviously. At 9 minutes, I’d check them. Go from there. Al dente is what you are looking for.
Add bacon, stir to heat the bacon through and serve. Maybe some red pepper flakes as well. Your call.
Serves 6-7 or 3 Jesse’s.