My original recipe for this, which I made with pancetta, was featured in Taste of Home’s 2010 Holiday’s & Celebrations annual cookbook. But since I’m 100 times more likely to have bacon on-hand than pancetta, I cooked it with bacon this time.
There’s a lot of wiggle room with this recipe. If you like your Brussels sprouts cooked firmer or softer, simply adjust your cooking time. If you don’t have chicken broth, water will work just fine. If you'd rather use pancetta, rock it out.
I've even added golden raisins and nuts a time or two… just jazz it up however you like!
Brussels Sprouts with Bacon
4 slices bacon, chopped
1 teaspoon minced garlic
1 lb. fresh Brussels sprouts, halved
1/2 cup chicken broth
Salt & pepper
Add bacon to a large skillet and cook over medium-high heat until bacon is slightly crisp. Add garlic and Brussels sprouts then sauté for 5 minutes.
Add broth to skillet and stir to deglaze the pan. Add salt and pepper to taste. Reduce heat to medium and continue to cook, stirring occasionally, for 8-10 minutes or until Brussels sprouts are tender.