Bacony Brussels Sprouts
You can never have too many side dish recipes, so give Bacony Brussels Sprouts a try. This recipe serves 4 and costs $1.34 per serving. One portion of this dish contains about 12g of protein, 11g of fat, and a total of 184 calories. If you have brussels sprouts, onion, pecorino romano cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. 11 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. With a spoonacular score of 67%, this dish is pretty good. Users who liked this recipe also liked Brussels Sprouts Baaji (indian Spiced Brussels Sprouts), Kittencal's Roasted Brussels/Brussels Sprouts, and Brussels Sprouts.
Servings: 4
Ingredients:
1 pound large Brussels sprouts, trimmed and quartered
3 large cloves garlic, thinly sliced
1 cup store bought low-sodium chicken broth
1/2 large Spanish onion, cut into small dice
1 ounce Pecorino Romano cheese, finely grated (about 1/4 cup)
4 slices turkey bacon, finely diced
1 1/2 tablespoons unsalted butter
Equipment:
pot
frying pan
knife
Cooking instruction summary:
Procedures 1 Bring a large pot of water to a boil over high heat. 2 Meanwhile, cook the turkey bacon in a large, deep, non-stick pan over medium heat until browned and the fat is rendered, about 7 minutes. 3 Add the garlic and onion to the pan with the bacon and cook until softened but not browned, about 4 minutes. Add the chicken broth, increase the heat to high and bring to a boil. Let the broth boil until it is reduced by about two thirds, about 7 minutes. Remove the pan from the heat and set it aside. 4 Add the Brussels sprouts to the boiling water. Boil until tender when pierced with a knife, 6 to 7 minutes. Drain the sprouts and add them to the pan with the bacon mixture. Add the butter and Pecorino Romano and stir over medium-high heat until the butter and cheese melt and the flavors are incorporated. Serve the Brussels sprouts family style from the center of the table or a buffet.
Step by step:
1. Bring a large pot of water to a boil over high heat.
2. Meanwhile, cook the turkey bacon in a large, deep, non-stick pan over medium heat until browned and the fat is rendered, about 7 minutes.
3. Add the garlic and onion to the pan with the bacon and cook until softened but not browned, about 4 minutes.
4. Add the chicken broth, increase the heat to high and bring to a boil.
5. Let the broth boil until it is reduced by about two thirds, about 7 minutes.
6. Remove the pan from the heat and set it aside.
7. Add the Brussels sprouts to the boiling water. Boil until tender when pierced with a knife, 6 to 7 minutes.
8. Drain the sprouts and add them to the pan with the bacon mixture.
9. Add the butter and Pecorino Romano and stir over medium-high heat until the butter and cheese melt and the flavors are incorporated.
10. Serve the Brussels sprouts family style from the center of the table or a buffet.
Nutrition Information:
covered percent of daily need
