Third place recipe by Julie Jinkinson of Sheldon, Iowa

1 1/2 pounds fresh Brussels Sprouts

10 slices of bacon

3 teaspoon butter

2 teaspoons olive oil 

2 teaspoons minced garlic

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon ground black pepper

In a large skillet, cook bacon on medium-high heat, turning occasionally until evenly browned. Drain and cool on paper towels. Crumble. 

Heat 1 teaspoon butter and olive oil in a large skillet on medium-high heat. Cook and stir minced garlic until golden brown, 3 to 5 minutes. Add sprouts; toss to coat. Stir in chicken broth, salt and pepper. Cover and cook until sprouts are tender, 12 to 14 minutes. Drain excess liquid from pan. 

Stir remaining 2 teaspoons butter into sprouts until melted. Mix in crumbled bacon and serve. 

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