Believe it or not the kids I care for love Brussel sprouts. In fact, Rachael Ray seems to be able to make many "grown-up" foods palatable to the children left in my care. Looking like miniature cabbages, Brussels sprouts are members of the cruciferous family of vegetables and are closely related to cabbage as well as kale, collard greens, and broccoli. Like their other vegetable cousins, Brussel sprouts should be a part of any diet 2-3 times per week.
What You Need:
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
1 cup chicken broth
Salt and pepper, to your taste
What to Do:
- Brown bacon in a medium skillet over medium high heat.
- Remove bacon to a paper towel lined plate.
- Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes.
- Add Brussels spouts and coat in oil. Season with salt and pepper.
- Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
- Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Photo by Stephanie Felzenberg
Recipe from Rachael Ray on Food Network
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