Bacon-Braised Brussels Sprouts

Since Z is not currently here, I have been trying fewer main course meals lately, and more side dishes. Also, since there are some foods she doesn't like, I've been making dishes I wouldn't be able to make with her in town. In particular, earlier this month I made a bacon-braised Brussels sprout recipe. This was a Tyler Florence recipe I found here, and it was pretty easy.


First, for those of you who are not familiar with Brussels sprouts, they are like miniature cabbages that grow on a club. I was shocked that the local grocery store sold them by the club, so I succumbed to temptation, and bought this beauty here.


It was a bit more work than buying the pre-cleaned, bagged Brussels sprouts, but I got it anyway for nostalgia's sake (we always had these in our garden when I was growing up).

This is what the pan looked like when done

Served with a citrus herb marinated chicken breast

Bacon-Braised Brussels Sprouts

Ingredients:
1 club of Brussels sprouts
1/4 lb bacon
1 garlic clove, additional garlic powder (I only had one clove!)
dried thyme (I didn't have fresh)
1-1/2 cup chicken broth (I added gradually, 2 cups seemed like too much)
Salt & pepper
3 tbsp balsamic vinegar
1-cup panko bread crumbs
1/4 cup grated Parmesan
2-sprigs rosemary
Olive oil

Directions:

• In a large, oven safe pan and over medium-high heat, cook bacon for 2 to 3 minutes
• Add the garlic clove, thyme and Brussels sprouts and cook until slightly caramelized, ~4-5 minutes
• Add chicken broth and reduce heat to a simmer
• Season with salt and pepper, cover and simmer for 12 to 15 minutes
• Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes
• In a bowl, toss bread crumbs with rosemary, thyme leaves and garlic powder, then drizzle with a little olive oil, salt, and pepper
• Sprinkle bread crumb mixture and Parmesan over Brussels sprouts and bake in a 350°oven until golden and crispy.