I keep seeing all these recipes lately for brussel sprouts. I found a couple recipes online with yummy ingredients, so I decided to use them to make my own! In the picture below, they are served with Italian Cream Chicken with pasta, which you can find here.
Roasted Brussel Sprouts
as adjusted from Elefantitas Alegres--Menu Sunday and SkinnyTaste
1 pound of brussel sprouts, washed clean with ends cut off and halved
2 pieces of bacon
1 Tb. extra virgin olive oil
1/2 c. dry white wine
1/2 c. chicken broth
1 shallot, diced
1 tsp. minced garlic/2 cloves garlic
salt and pepper
Preheat oven to 450 degrees.
Cut up bacon into small pieces and fry. Remove bacon pieces to a paper towel. Put shallot, garlic, and EVOO into bacon grease. Cook on medium heat until shallot begins to get translucent. Add in brussel sprouts and toss in garlic/shallot mixture. Add in white wine and chicken broth. Cook for about 5 minutes on medium heat, or until brussel sprouts start to lose their crisp green color. The brussel spouts should start to soak up the liquid and get soft.
Put brussel sprout mixture into a baking dish and put into oven for about 10-15 minutes. Watch the bussel sprouts closely to ensure they don't burn. Be sure to toss them about every 5 minutes to ensure even cooking.