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Brussels Sprouts
Jon Davies
Print Recipe
Course
Side Dish
Servings
10
Ingredients
2
lbs
Brussesl sprouts
Stem trimmed, x cut in the bottom, then blanched for 6 minutes, cooled, then quartered. Can be done up to 2 days in advance.
4
oz
slab bacon
diced
1
onion medium
diced
2
carrots
peeled and cut into squares ⅛-inch thick
2
tbsp
butter
2
tbsp
parsley
finely chopped
1
tbsp
garlic
minced
Salt and pepper
¼
cup
chicken stock
Instructions
Have all items prepped ahead of time.
Heat sauté pan over medium heat. Add bacon and render.
Add onions. Sauté 4 minutes until golden.
Add carrots and garlic.
Add Brussels sprouts. Toss well and season with salt and pepper.
Add stock. Simmer until stock is reduced by half, then swirl in butter.
Toss with parsley. Serve immediately.