Brussels Sprouts with Bacon

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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.

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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.

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Everybody who has tried these at my house LOVES them! OUTSTANDING!

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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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So easy and delicious. I didn't have chicken broth on hand so I substituted apple juice and it was sooo good. The apple juice nicely complements the bacon and shallot and the brussel sprouts were very tender.

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This recipe is absolutely awesome- my family hates vegetables but after tasting this- they love brussels sprouts!!

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Very easy, and Yum! Very good. I used chives in the biscuit mix instead of the parsley.

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Easy, easy, easy. TASTY, TASTY, TASTY!

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Yum! So much better than the ripe smelling, over-cooked stuffed that is served by most families where I live. I was making meatloaf and only had beef stock so that is what I used. My hubby loved these. He even asked if I had to boil them first since they were crisp tender. He loved them.

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YUMMM!!! DISCLAIMER: I'm obsessed with brussel sprouts. But I normally just saute them, but I have to say cooking them in the chicken broth with such a lovely change. The way they absorb the flavor was really delicous. The recipe is super easy and the flavor is so wonderful. We served it at a dinner party and everyone thought they were fantastic. This will now be a regular in my veggie rotation.