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Bacon Brussels Sprouts

August 30, 2014

Everything is better with bacon.  Right?  Even the most finicky of eaters will most likely like these Brussels sprouts.  This is my version from bon appetite March 2012 issue.  (Kevin Wilson)

 

2 thick slices of bacon

1 (16 oz.) package of frozen Brussels sprouts

1/2 Tbsp. unsalted butter

1/2 c. low-salt shicken broth

2 Tbsp. apple cider vinegar

Cook bacon in cast iron skillet until crisp.  Remove from skillet and drain bacon grease, except for 2 tsp.  Add Brussels sprouts to skillet.  Cook, stirring often, until well browned in spots and beginning to soften.  Reduce heat and add butter.  Cook, stirring often.  Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan.  Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes.  Stir in vinegar and crumbled bacon.  Cook until liquid is reduced.  Serve.

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