- 2 pounds fresh Brussels sprouts (about 10 cups)
- 8 bacon strips, coarsely chopped
- 3 garlic cloves, minced
- 3/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels.
- Add Brussels sprouts to bacon drippings; cook and stir 4-6 minutes or until sprouts begin to brown lightly. Stir in broth, salt and pepper; cook, covered, 4-6 minutes longer or until Brussels sprouts are tender. Stir in bacon mixture. Yield: 12 servings
Reviews forBrussels Sprouts with Bacon & Garlic
"This is a great side dish we used for this Easter dinner and was a big hit, added a dash of red pepper flakes and viola you have a Chip worthy addition!"
"This is an awesome recipe. It is not surprising because it is a recipe by Mandy Rivers. I love her food blog, South Your Mouth!"
"Fantastic!! So delicious and easy. I quartered the sprouts instead of cutting them up into slices. This one's a keeper."
"I have never met a Brussels sprout that I didn't like, but these go to the top of the list! Excellent flavor, nice tender crisp texture, and a colorful plate for the holiday table, to boot. As a volunteer field editor, I am happy to rate Mandy's recipe 5 star winner!"