- This topic has 1 reply, 1 voice, and was last updated December 6, 2011 at 11:03 pm by .
- December 6, 2011 at 11:03 pm #301181
2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 lb Brussels sprouts, trimmed and halved
1 c water
½ tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1-2oz slice French bread baguette
3 tbl butter
*Cook bacon in large skillet over med heat until crisp. Remove bacon from pan, reserving drippings; crumble
*Increase heat to med-high. Add shallots to drippings; sauté for 2 min until tender, stirring occasionally
*Add Brussels sprouts and 1 cup water; bring to a boil
*Cover pan loosely with aluminum foil; cook 6 minutes or until sprouts are almost tender
*Uncover and remove from heat.
*Sprinkle with 1/4 tsp salt and peper; toss to combine
*spoon Brussels sprouts mixture into 2-qt broiler-safe glass dish coated with cooking spray
*Place bread in food processor and process until finely ground
*Melt butter in skillet over med-high heat
*Add breadcrumbs and remaining 1/4 tsp to pan
*Sauté for 2 minutes or until toasted, stirring frequently
*Sprinkle breadcrumb mixture over sprouts
*Broil 3 min or until golden and thoroughly heated
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