HOLY MOTHER OF BACON. Those cute little green things are good, too. What do you call them…Brussel sprouts?
For real though, I cannot believe that this (a) came out of my kitchen (b) was so easy to make and (c) requires so few ingredients. The reason this dish is so perfectly savory is due to the fact that you actually create a broth using the leftover bacon grease and then cook the brussel sprouts in it, along with shallots, garlic and mushrooms.
What will you need?
3 cups brussel sprouts, rinsed, stemmed and cut in half (lengthwise)
5 slices of thick-cut bacon
1 large shallot
2 cloves garlic
1 cup sliced mushrooms
1 cup chicken or vegetable stock
1 tbsp soy sauce
1 tbsp olive oil
How do you make it?
Boil water. Rinse, stem and slice your brussel sprouts. Cut he bacon into small chunks.
Steam the brussel sprouts over the boiling water for about 5 minutes. In a separate skillet, start cooking the bacon in 1 tbsp olive oil. Cook until crispy and then reserve on the side. DO NOT discard the bacon grease – this is very important.
While the bacon is cooking, slice your shallots, garlic and mushrooms. Once the bacon is done and has been removed from the skillet, start cooking the shallots, garlic and mushrooms in the leftover bacon grease. Cook until the mixture is starting to caramelize – about 5 minutes. Add in 1 cup vegetable stock, the soy sauce and the brussel sprouts and bring the mixture to a boil. Once it has boiled, reduce heat to low and allow the sauce to thicken.
After about 5 minutes, most of the liquid should be reduced off. Plate the brussel sprout mixture and add the crispy, perfect, salty, delicious bacon pieces on top.
Enjoy. Every. Last. Bite.