2 pounds fresh Brussels sprouts (about 10 cups)

8 bacon strips, coarsely chopped

3 garlic cloves, minced

3/4 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper


Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels.

Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.

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