Brussels sprouts may resemble tiny cabbages, but they can be delicious little flavor bombs! Roast or sauté them with crispy bacon, garlic, and sweet onion for a savory side dish that complements beef, pork, or nearly any favorite meal. Try roasting them until lightly crisp, tossing them with bold seasonings, or adding them to a colorful dinner bowl. With a dash of creativity, these nutritious vegetables can steal the spotlight. For a festive Thanksgiving, Christmas, or holiday dinner, stir in jewel-like pomegranate seeds for a bright, cheerful finish.
Ingredients
- 6 slices bacon
- ½ cup sweet onion, diced
- 1/2 pound Brussels sprouts, trimmed and halved
- 4 garlic cloves, grated
- 1/2 cup fat-free chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon red pepper flakes, or Korean pepper powder
- 1 tablespoon red currant jelly
Directions
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until it begins to brown. Remove the skillet from the heat. Transfer the bacon to a plate, reserving 1 tablespoon of drippings in the skillet; discard the rest.
- Chop bacon into small pieces
- Return the pan to medium-high heat. Add the bacon, onion, and Brussels sprouts, and cook for 4 minutes, stirring often.
- Lower the heat. Add garlic and sauté for 4 minutes, stirring often, until it begins to brown.
- Add the chicken broth and bring it to a boil. Cook for 2 minutes, stirring occasionally, until the liquid has nearly evaporated and the sprouts are crisp-tender.
- Remove from heat; stir in salt and red pepper flakes, and toss with a tablespoon of currant jelly.
Kitchen Moxy 