This was a side dish we had with Christmas dinner.  It does not look very pretty, but it was darn tasty. I am the only person in my family that loves brussel sprouts, so I had to come up with a way to get my families tastebuds turned around to loving them.  It worked!  Well, almost.  DH is still not a sprout fan, but the kids loved them!
I don't really have any measurements, I mostly went by taste and sight.
3 Tblsp. butter
3 strips of bacon, minced and nicely browned
a big bowl of cleaned and trimmed brussel sprouts (guessing about 2-3 lbs?) then thinly sliced
2 large shallots, sliced
5 minced garlic cloves
a few splashes of chicken stock
a few splashes of Balsamic Vinegar
salt and fresh cracked pepper
Heat up a large frying pan on medium heat, adding in the bacon to brown.  Once browned remove to a plate lined with a paper towel.  To the pan add in the sliced shallots, and garlic, turning down the heat to medium low, sauteing until the shallots begin to color.
Add in the finely sliced brussel sprouts, stirring to coat well.  Add in a generous amount of butter, continue to saute for about 6-8 minutes, stirring frequently.
Pour in about 2/3 a cup (or more if necessary) of the chicken stock, and a few good splashes of Balsamic Vinegar.  Season with salt and pepper, turn the heat down to low and cover, with the lid slightly cracked.  Continue to cook about another 10 minutes, then remove the lid, turn up the heat a bit.  Saute, stirring frequently until most of the liquid has evaporated, but still leaving some in the bottom of the pan.  Taste for extra seasonings and Balsamic Vinegar.  Transfer to a bowl, and sprinkle the bacon on top.  I actually made this in the morning, and reheated the dish in a 300 degree oven for about 40 minutes.

Ina Gawne
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December 29, 2010