Particularly Yummy Brussels Sprouts
By Kath Dedon
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Brussels sprouts are one of my favorite vegetables. This recipe is particularly good. Of course, what isn’t when you start with bacon?
I keep Organic Better Than Bouillon Chicken Base in the refrigerator for times like this when I need just a bit of chicken broth. It’s available in most grocery stores in the Seattle area.
Don’t tell me you don’t like Brussels sprouts until you try this version.
Particularly Yummy Brussels Sprouts
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Serves 2, easily multiplies
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2 slices bacon, cut into small pieces
½ pound Brussels sprouts
¼ cup chicken broth
2 teaspoons lemon juice
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1. Put the bacon in a pan and cook over medium-low heat, stirring occasionally.
2. Trim the ends off the Brussels sprouts and slice them into ¼-inch slices.
3. When the bacon is done, add the Brussels sprouts and stir well. Cook for a couple of minutes.
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4. Add the chicken broth, cover the pan and cook for about 5 minutes.
5. Take the lid off the pan and continue to cook, stirring occasionally, until all of the liquid has evaporated.
6. Just before serving, stir in the lemon juice.
These Brussels sprouts made a great side dish with reheated leftover roast chicken!
For a variation, or if you don’t have lemon juice, you could try using a teaspoon of vinegar instead of the 2 teaspoons of lemon juice.
In the kitchen with Kath 