Recipe by JimChicago52
"My friend Angela gave me this holiday hit recipe! Everyone loved it and was asking for the recipe. Brussels sprouts have never been a favorite of mine until now. Beef stock can be used in place of chicken stock. Great side dish with our Easter ham. ENJOY!"
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2 (16 ounce) packages
Brussels sprouts, trimmed and halved lengthwise
Just about any vegetable, in my view, is delicious when it's cooked with bacon and garlic and it is here, too. I found using chicken stock a good choice, more flavorful than just water. As for the cooking time, check your sprouts before the directed 15 minutes - I don't think they need that long. In addition, caramelizing of the onions won't happen at med-high heat (they'd BURN at that temp for that long!), and at a lower temperature the bacon won't crisp up at all. I'd say cook both together at a medium temperature until the bacon is cooked to semi-crisp and the onions have softened - add the garlic toward the last minute or so, so that it doesn't burn. Also, give this a good dose of fresh ground pepper.
If you love brussel sprouts this is sure to disappoint. If you wish to cover up their flavour it's worth a try. Crisp the bacon and set aside until the last moment or it becomes soft and greasy.
Ever since I was a child, I have always been under the impression that brussel sprouts are not good. However, now that I'm an adult, I've recently had the desire to give them a second chance. I picked this recipe because anything tastes better with bacon! :) This dish was absolutely delicious, and both my husband and I couldn't get enough! I now have a new appreciation for brussel sprouts. Thank you Angela for changing my mind! I am forever grateful.
This tasted great and was super easy. Also, I didn't need to add any salt or other seasonings. The listed ingredients' flavors married well all on their own.
This is very good. I browned the bacon alone in pan and then set aside and added the onions on lower heat to caramelize and added the garlic last. then returned the bacon back to pan and followed the recipe. I like using the chicken stock. I think it gives it a better flavor.
These are delicious! I wouldn't change a thing.
I think when we were younger, nobody liked brussels sprouts because they were nearly always boiled to death, and really weren't good. I learned years ago to saute them, roast them, etc. and they are wonderful. Introduced the fresh sprouts to my kids when they were small and they all love them. This recipe is a great way to introduce someone to brussels sprouts that claims they "hate them".
The only thind I did different was to add a bay leaf to the chicken stock [home made]. 1-1/2 cups. Everything tastes good with bacon.
Brussel sprouts are an acquired taste like scotch.
* Percent Daily Values are based on a 2,000 calorie diet.
Brussels Sprouts ala Angela
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 119
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