Brussels Sprouts with Bacon

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 slices bacon, chopped
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 shallot, chopped
  • 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
  • Salt and pepper, to your taste
  • 1 cup chicken broth
Directions

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.


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    This dish won my family over to loving and eating Brussels Sprouts! It is now a frequent request for Sprouts with dinner...still can't believe my ears every time it happens. Great recipe and very simple.
    Steamed brussel sprouts are sort of bland, but roasted are sometimes too hard. This method of simmering in chicken broth is a fabulous idea. I cook my cabbage in broth, but I never thought to do my brussel sprouts this way. Simple and tasty...and now my teenage daughter is eating her brussel sprouts too!
    this recipe is great. But I have to agree with everyone that thinks putting all the recipes on the same page instead of in categories like before is a bummer. Go back to the other forum that directed us to what we want.
    Bacon... Need I say more! Easy and delicious. Made as a side for Thanksgiving, and even family members who didn't like Brussels sprouts loved them. Prepped day before and finished steaming just before dinner to finish cooking, then combined the ingredients for an easy last minute side. Will definitely make these as a regular winter side dish.
    So good! And could not be easier. Was a hit with all as a Thanksgiving side. For some reason could not find the shallots, so subbed chopped red onion and was just fine. Cross your fingers that you get mild tasting brussels sprouts.
    It had a wonderful flavor but needed something my cousin and I decided to add some celery salt and it brought together all the flavors and turned a good dish into a family favorite
     
    I didn't have enough shallots, so i added 2 handfuls of chopped leeks. I also had only big, tough sprouts, so i chopped them much more finely, and also added white wine to the pan. Fantastic! It was so satisfying to watch my parents, who both declared earlier in the day, "we don't eat that kind of thing", polish off a pound of them each. I usually like the leftovers on a grilled cheese the next day, but there are none. I'll have to double the recipe next time!
    first time ever for my family to eat brussel sprouts. My son eyed the dish and said "it looks good but they have bad repuation" he went back for 2nd's, 3rd's and 4th's. then asked if I would make some more.!
    I love this recipe!! I never had brussel sprouts before this! I only added a couple things after making them once. I added butter after all ingredients were simmering and i also added hot pepper flakes. Both made this side dish one of our favorites!
    Quick, easy and absolutely delicious!!!! I absolutely looove the bacon flavor with the brussel sprouts! A recipe keeper!
    This recipe is a keeper. I made them to accompany scalloped potatoes and a marinated pork loin, and dinner was definitely a hit.
    Delicious! Did not have shallots, so I used diced onion. Will be making this again!
    Loved it. I didnt have shallots so I used chopped onion, I also used turkey bacon instead of pork bacon. I seasoned with light amount of garlic powder, a pinch of cayenne pepper,and a little minced garlic. I also added sliced almonds. This is the first time in my life that I ever loved brussel sprouts. I always hated them. Awesome recipe. I had this with a white wine blackened mahi.
    I made this last night, didn't have the shallots, used onion instead. They were delicious! Had Salmon and rice also....great combination. The family loved it them!
    Quick and easy vegetable side dish. I used half of a red onion finely diced instead of shallot and added a tablespoon of red wine vinegar at the end. Delicious!
    I was out of shallots so I used scallions. Turned out great!
    I use to hate Brussels Sprouts as the only ones I ever had were in a Army mess hall boiled in a hotel pan in the oven with just water. Bitter and foul tasting. 
     
    This was truly delicious and will make again and again when fresh Brussels Sprouts are in season.
    This was okay. I made it for Thanksgiving dinner and in place of a recipe that's a little more complex that I usually make, hoping that it would be a good substitute. I will go back to my original recipe.
    This is delicious! I followed the directions to the letter and could not be happier. We will make this as a side for Thanksgiving.
    Best and easiest way to make Brussels sprouts ! Left out the 3 
    EVOO but used all of the bacon fat-- 1 cup of chi buillion instead of stock -- very Tasty and tender"
    We thought this was a good addition to our Brussels sprouts recipes. Very easy, low fat (did not add the additional butter and drained most of the bacon fat and like the addition of the bacon topping.
    Simple to prepare and delicious!
    Delicious and easy! My 2 year old even likes them!
    Thank you! My 5 year old now loves brussels sprouts. These are amazing.
    Delicious! I have only tried brussel sprouts one time when my fiance cooked it and I wasn't impressed (he just boiled them with salt. They weren't bad but desperately needed some flavor! I found this recipe and we both loved it! I used turkey bacon and reduced-sodium chicken broth and it still came out delicious! I cooked it longer than the 10 min only because the sprouts were larger and we prefer it softer. We've made this several times already!
    Delicious! I agree with another reviewer that 10 minutes could be too long, at least it would have been for the size of my sprouts. The shallots crisped up in the oil to smell and taste like those crispy french onion bits people always use for casseroles, and the flavor of everything together was fantastic.
    Really tasty, but I would recommend a few tweaks: don't season the dish until the very end because, depending on the saltiness of the bacon &/or the stock, it could end up too salty; and I personally think 10mins cooking in the broth is too much - the sprouts began to lose their colour and run the risk of becoming bitter, so 6-8mins should suffice.
    Ok, I saw 154 reviews on this recipe and I thought "Yeah, whatever -- glitch", but they are SO deserved. 
    I made this last night, and it was so good, I want to make it again tonight... and feed it to my 3yr old.
    Everybody who has tried these at my house LOVES them! OUTSTANDING!
    I did not eat brussels sprouts at all until I tried this and now I eat them all the time. I think its cooking them in chicken broth takes the bitterness out of them. anyway thanks Rachel
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    This recipe is featured in:

    Quick & Easy Thanksgiving Menu