Friday, November 5, 2010

Creamy Brussel Sprouts


  • 4 slices peppered bacon
  • 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.
SOURCE: Better Homes and Gardens

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