Tuesday, November 16, 2010

Creamy Brussels Sprouts

Thanksgiving is not extraordinary without a fresh vegetable. We have this weird family joke about my Dad not allowing us to talk about Brussels sprouts at the dinner table, so last year I made this and took it to my parents house for Thanksgiving. Most everyone tried it, and those who did liked it. If you like cabbage, then give these a whirl. Of course, the bacon and cream make it all the more flavorful!

Creamy Brussels Sprouts
4 slices peppered bacon (you can use regular bacon, just add a little more pepper)
2 lb. Brussels sprouts, trimmed and halved through stem end
3/4 cup reduced-sodium chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper
3/4 cup whipping cream
Cracked Black Pepper

1. In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.

2. In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.

3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.


L.A.L. said...

This looks way better than the boild crappy ones my mom used to make!

L.A.L. said...


Lindsay said...

You lost me at brussel sprout.

Jordan said...

I love roasted brussel sprouts! I can't wait to try this.

Irene said...

Oh this sounds great. I can't wait to try it. Pinned it so I won't lose it.