Brussels Sprouts with Bacon Print Email

4-6 slices applewood smoked bacon, finely diced
3 large cloves garlic, thinly sliced
1/2 large Spanish onion, cut into small dice
1 cup low-sodium chicken broth
1 pound large Brussels sprouts, trimmed and quartered
1 1/2 tablespoons unsalted butter
1/4 cup Tony's Italian grated cheese blend (or Pecorino Romano, Grana Padana or Parmigiano Reggiano cheese, finely grated)

Bring a large pot of water to a boil over high heat.

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.

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.

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. serves 4 (as a side dish)

Adapted from

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