The holidays are my favorite time of the year. I love Thanksgiving for the food and as a reminder that, if I haven't lately, to be thankful for the wonderful things in my life. All too often we pay more mind to the struggles and hardships we have experienced. This year for me has been a test of that and I can truly say I have come out the other side of my trials with renewed love for life and the things I hold dear.
Christmas is a celebration of family for me. I want them near, I want to lavish them with love and attention, and of course I want to cook for them! I have some all time favorite holiday dishes but, I am always on the look out to discover a new treasure that could become another holiday treat. Over the next few weeks I will be trying to find new, interesting, and some healthier options for old favorites. Although I do tend to let the healthy food slide a bit for the holidays, I will admit it.
This recipe walks the line of health. Brussels sprout are a fantastic vegetable. They can lower your cholesterol and they help in fighting cancer. So let's be thankful for Brussels sprouts. Now, with that said, let's be thankful to another wonderful ingredient...BACON! Everything is better with bacon right?
This dish was a total hit in my house. Jessi aka Miss Picky pants even came to me before I started cooking and said "Oh I am so glad you are making Brussels sprout, I really want to try them". Well, after the shock cleared from my face I think a bit of nervousness settled in. I didn't want to make her first experience a bad one. I had that with tomatoes and am just NOW beginning to eat raw tomatoes again.
It turned out all my worry was for nothing. She LOVED them, as did Kevin and I. My Dad even tried them (he is a non-vegetable kind of guy) and said they weren't bad ( a HUGE compliment coming from him). So give this recipe a try. I will bet even the biggest doubter will come away with a new love for the little green guys!
Brussels Sprouts with Bacon and Shallots
1 tablespoon olive oil
2 shallots, minced
1 1/2 lbs small Brussels sprouts, small sprouts trimmed but left whole, large sprouts cut in half
salt and pepper
1 cup chicken broth
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 2 to 3 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 3 to 4 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.