Brussels sprouts are small cabbages, meaning they can be a little tough. They are softened by braising so that they are sweet and tender. But don’t be too tender. Brussels sprouts should have a bit of a bite, a bit of a crunch to them. Not too much, enough so you can not get your teeth into them. Try and make a version of this recipe for Skillet-Braised Brussels Sprouts Are Irresistible, and don’t forget to enjoy it with your family and friends.
Prep: 15 mins | Cook: 25mins | Ready In: 40 mins
Ingredients:
- (4) slices of thick-cut bacon sliced it into 1/4-inch strips or more to taste
- 1 lb of trimmed and halved Brussels sprouts, or more to taste
- (1) clove garlic, thinly sliced, or more to taste
- 1/2 c chicken stock, or more as needed
- 1 tbsp butter, or to taste
- 1 tbsp balsamic vinegar, or more to taste
- salt and ground black pepper to taste
Directions:
- Add and put the bacon in a large skillet over medium-low heat, and then cook for 10 minutes until just crisp. Transfer the bacon to a paper towel-lined plate, reserving bacon grease in the skillet.
- Increase heat to medium-high under the skillet, and then saute Brussels sprouts in the bacon grease until lightly browned 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour the chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove the lid and let the simmer continue for (5) more minutes until liquid evaporates and sprouts are tender.
- Take the skillet away from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter melts.
Note:
Simmering the sprouts for five minutes and then testing one is a good idea. Give it another 5 minutes, if it requires longer. More than time, you are better off concentrating on tenderness, or whether the liquid has dropped by exactly half.
Nutrition Facts:
Per Serving: 128 calories; 7.3 g protein; 18 mg cholesterol; 382 mg sodium; 7.1 g fat; 11.3 g carbohydrates.
