Brussels sprouts with bacon
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This is a quick-to-make vegetable side dish whose flavor is enhanced by a small slice of smoked bacon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 slices smoked bacon (chopped)
- 1 tbsp. olive oil (cold pressed), plus more for the frying pan
- 1 shallot (finely chopped)
- 700 g Brussels sprouts (leave small heads of cabbage whole, cut large ones in half)
- Salt and pepper, to taste
- 1 cup chicken broth
We recommend
Recipes with similar ingredients: bacon, shallots, Brussels sprouts
Cooking the dish according to the recipe:
- Fry the bacon in a skillet over medium-high heat. Transfer it to a paper towel placed on a plate. Add olive oil to the skillet. Then add the shallots and fry for 1-2 minutes. Add the Brussels sprouts to the skillet and toss to coat evenly. Season with salt and pepper.
- Cook the Brussels sprouts for 2-3 minutes, until softened, then pour in the broth. Bring to a boil, cover, and reduce heat. Simmer for 10 minutes, until tender. Using a slotted spoon, transfer the sprouts to a serving dish and top with crispy bacon slices.
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