Today was our office’s Thanksgiving Potluck. Every year, I make my brussel sprouts and that are a huge hit so I wanted to share the recipe.
Harvey’s Brussels Sprouts
2# bag of Brussels sprouts
6 strips of thick cut bacon
1 med yellow onion finely chopped
2 cups stock (veg, chix, beef)
Salt and pepper
Clean the Brussels sprouts by cutting the base and removing the dark leaves, then score the bottoms with a cross cut.
Blanch sprouts in a steamer for 4-5 minutes then remove and let cool.
Cut bacon strips into 1 inch squares and cook at med heat in large fry pan. After bacon pieces are crisp, remove them from the pan and cool on paper towels.
Add the chopped onions to the bacon grease and let them soften. Then add the blanched sprouts to the pan and cook for a couple minutes. Add the stock and continue to cook until the sprouts are tender and the stock has almost completely disappeared. Add freshly cracked pepper and salt to taste.
Place the sprouts in a serving dish and top with the bacon. You could chop the bacon into smaller pieces too.