Recipe of the Week, April 29: Paula Deen's Brussels Sprouts
I was looking for a good recipe for Brussels Sprouts, and found this one. My family really likes them this way. Quick cooking is the key to keeping them from tasting strong. Of course the bacon does add a good flavor, too.
Melissa's Brussels Sprouts -Paula Deen
1 tablespoon butter
6 whole garlic cloves
4 to 6 slices bacon
3/4 pound (about 12) Brussels sprouts, cut in 1/2
1 teaspoon sugar
1/2 cup chicken broth
Salt and freshly ground black pepper
In a large skillet melt the butter over medium heat. Put the garlic cloves in the skillet and brown completely. Remove the garlic to a small bowl. Add the bacon to the skillet and cook until crisp. Transfer the bacon to paper towels to drain, then cut into small pieces and set aside
Put the sprouts in the skillet with bacon grease, flat side down, and saute until they begin to brown, about 2 to 3 minutes. Turn them over, increase the heat to medium-high and add the sugar and the broth. Cook for a few minutes, then add the cooked bacon and the garlic cloves. Cover and cook for 2 more minutes. Transfer to a serving bowl and serve.
Do you cook Brussels Sprouts? If so, how does your family like them best?