Looking for a simple recipe that will look and taste outstanding on your holiday table? Make Brussels Sprouts with Bacon and Shallots.
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Whenever I make this side dish, it gets rave reviews (even from the kids!). It's a wonderful way to introduce them to Brussels sprouts. I think it's the bacon, which makes everything better, right?
This Brussels Sprouts recipe is a wonderful change from the usual broccoli or green beans side dish. We have this for Thanksgiving every year, but it would also be a great accompaniment to your Easter ham. My kids always request it for any kind of special or celebratory dinner.
I wasn't familiar with shallots until a few years ago, when a recipe introduced me to them, and now I just love them! They have such a deep, rich flavor that makes everything taste better.
In your grocery store's produce section, look for bags of 1 1/2 – 2 lbs brussels sprouts. They're usually near the bagged salads. I've used bagged sprouts from both Aldi and Costco.
If you're looking for a more everyday version, try my Roasted Brussels Sprouts.
If you'd prefer a cold side dish for your holiday table, try this delicious Brussels Sprouts Salad with Cranberries.
Brussels Sprouts with Bacon & Shallots
Brussels Sprouts with Bacon and Shallots
- 6 slices bacon
- 1/2 cup sliced shallots
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 6 garlic cloves, minced
- 3/4 cup chicken broth (I use low sodium bouillon)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Heat a large nonstick skillet over medium-high heat. Chop the bacon into small pieces, add to skillet and saute for 5 minutes or until bacon begins to brown.
Remove skillet from heat. Remove the bacon from pan, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
Return skillet to medium-high heat, and stir in bacon, shallots, and Brussels sprouts. Stir frequently to saute for 4 minutes.
Add garlic, and saute for 4 more minutes or until garlic begins to brown (stir frequently so that garlic does not burn).
Add the chicken broth and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
Remove from heat; stir in salt and pepper.
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 377mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 8g
Brussels Sprouts with Bacon and Shallots is linked up to Fluster's Creative Muster Party at Fluster Buster and The SITS Girls Linky.
Thursday 20th of March 2014
I love brussel sprouts - this looks so good! Thanks so much for linking this up to the Friday Frenzy - hope to see you again tomorrow!
Terri | Sugar Free Glow
Monday 17th of March 2014
Looks delicious! Pinned it!