Brussels Sprouts with Bacon, Garlic, and Shallots
This simple side dish, from Cooking Light magazine, has a lot of flavor from only five ingredients and is low in calories and a good source of protein and fiber.
- 6 slices center-cut bacon, chopped
- 1/2 cup sliced shallot (about1 large)
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 6 garlic cloves, thinly sliced
- 3/4 cup lower-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
- Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.
Makes 6 servings (approximately 2/3 cup each) with 90 calories, 2 g fat, 14 g carbohydrates, 263 mg sodium, 5 g fiber, and 60 mg calcium.