I think it’s safe for me to say that Brussels sprouts are my all-time favorite vegetable {which is strange because I am not a cabbage lover}. I just love everything about them. They’re delicious in almost any kind of sauce and they go with everything. My favorite recipe for Brussels sprouts has always been this roasted one where they’re drizzled with honey and vinegar, but this new one here has become quite the contender. The creamy sauce mixed with the flavor of the shallots, bacon, and lemon is just unbelievable. The recipe is supposed to serve four and I am not ashamed to admit {okay, maybe a tiny bit} that Justin and I never have leftovers… This dish is just that good {and incredibly easy to make}.
Creamy Brussel Sprouts
Yield 4 servings
Recipe from Williams-Sonoma's "Essentials of Slow Cooking."
Ingredients
- 4 slices of bacon, about 4 oz. total weight, cut into 1/4 inch chunks
- 1 pound small Brussels sprouts {halved or quartered if large}, bases trimmed and outer leaves removed
- 3 large shallots, thinly sliced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- salt and freshly ground pepper
Instructions
- In a saucepan over medium heat, saute the bacon until crisp, about 5 minutes. Transfer it to a paper towel-lined plate and set it aside. Leave the bacon fat in the pan.
- Add the Brussels sprouts and shallots, reduce the heat to medium-low, and saute until the vegetables are coated and barely tinged with gold {2-3 minutes}.
- Stir in the broth and cream. Cover, reduce the heat to low, and cook until the Brussels sprouts are tender, 25-35 minutes.
- Uncover, add the lemon juice, and season with salt and pepper. Raise the heat to medium and simmer, uncovered, until the liquid is lightly reduced {3-4 minutes}.
- Stir in the reserved bacon and serve at once.
Not a fan of these green little babies? Check out some of the benefits they give to you…
Like other cruciferous vegetables {think cabbages}, Brussels sprouts are full of phytonutrients {natural plant compounds}, which may help protect against cancer. They’re also a good source of:
• Vitamins A and C, which help fight against heart disease, cancer, and cataracts {one half cup of sprouts provides more than 80% of the recommended daily amount of vitamin C}
• Potassium, which helps lower blood pressure and maybe even cholesterol
• Folate, which is necessary for normal tissue growth and may protect against cancer, heart disease, and birth defects
• Iron, necessary for maintaining red blood cell count and
• Fiber, which aids in digestion and helps lower cholesterol.
Information from HERE.