30 min
10 min prep
SERVES 4
• 4 cups Brussels sprouts, halved
• 6 slices bacon, strips cut into 1/2-inch pieces
• 1 cup finely chopped onion
• 1 cup sliced fresh mushrooms
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
1. Place brussels sprouts in a saucepan and cover with water.
2. Bring to a boil and reduce heat.
3. Cover and simmer for 8 minutes or until crisp-tender.
4. Drain and keep warm.
5. In a skillet, cook bacon over medium heat until crisp.
6. Remove to paper towels and drain, reserving 2 tablespoons drippings.
7. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
8. Add the broth, salt and pepper and bring to a boil.
9. Reduce heat, simmer, uncovered, for 3-4 minutes or until broth is reduced by half.
10. Stir in brussels sprouts and bacon.
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