What can I say? I was one of those weird kids who love Brussels sprouts. I’ll eat them any way they are prepared, from plain Jane with a little butter and salt or seasoned to the point they probably aren’t healthy. We tried our hand at growing them in the garden this past year. Thanks to the 13-year cicadas we didn’t have a lot of luck. Fresh is always best, but you can’t beat the bag of frozen ones Wal-Mart carries.
- 1--2 lb. bag Brussels sprouts (If fresh, cut bottom off and slice in half)
- 5-6 slices bacon cooked and chopped
- 1 small onion, chopped
- 1 cup chicken broth (1 cup water and 1 tsp. Chicken Better than Bouillion)
- Olive oil
- Salt and pepper to taste
Add 1 tablespoon olive oil to bacon grease in skillet. Cook onion until transparent. Add Brussels sprouts and season with salt and pepper. (If you use fresh, sauté sprouts for about 5 minutes) Pour in chicken broth and bring to a boil. Cover and reduce heat to medium-low. Allow to simmer for approximately 15 minutes. Add bacon bits before serving.