| Cuisine: American | Type: Side Dish | Serves: 6 to 8 |
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Source:
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Two Dudes, One Pan |
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Attributes:
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Quick and Easy |
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Comments:
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Can easily be halved to serve 2-3 people |
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Serving Suggestions:
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Ingredients:
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1 tbs. plus 1 tsp. kosher salt 2 pounds Brussels sprouts, outer leaves removed 12 oz sliced bacon, halved crosswise 2 shallots, halved and thinly sliced 3 garlic cloves, thinly sliced 3 cups heavy cream 1 tsp. freshly ground black pepper |
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Instructions:
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1. Fill a Dutch oven with water and bring to a boil. Add 1 tbs salt and the Brussels sprouts and cook until tender but not mushy, about 5 to 7 minutes. Drain and refresh under cold water to stop cooking. Transfer to a cutting board and slice in half lengthwise. Set aside. 2. Wipe the pot dry and fry the bacon until just crisp. Remove to paper towels and when cool enough, crumble. 3. Pour off most of the bacon fat and add the garlic and shallots and cook over medium-high heat until lightly browned and fragrant, about 2 minutes. Add the cream and bring to a simmer. Cook until reduced by half about 5 to 7 minutes. Add remaining salt and pepper. Stir in the sprouts and coat evenly. Turn out into a serving bowl and top with crumbled bacon. |
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Related recipes:
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None |
2016-03-27