• 1/2 pound lean bacon, finely diced
  • 1 Cup onion, diced
  • 2 cloves garlic, minced
  • 2 pounds brussels sprouts, trimmed
  • 2 Cups chicken broth
  • 4 Tbsp. Butter
Brussels Sprouts?! Who eats those!? That was my thought up until a few years ago.  I never ate  brussels sprouts as a kid, maybe because I was stubborn and refused. I have a feeling payback is in my near future with Carter and Evan. These are wonderful, it’s a Paula Dean recipe. Anything she makes is always so tasty and of course the healthiest.

Directions:

In a heavy-bottomed pot over medium heat, fry the bacon until crisp.  Remove the bacon and drain on paper towels.

Saute the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add the brussels sprouts and stir them around so that they are coated with the bacon grease.

Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12-15 minutes.  Stir in the butter and bacon just before serving.

* Serves 8. I usually cut the recipe in half.