Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking. This recipe is another favorite way to serve up brussels sprouts. First roasted up with a quick marinade, then tossed with an herbed lemon mustard dressing before serving.
about 1 lb brussels sprouts
, washed, cut in half (or quarters as long as they are about same size)
, cut into small pieces
(about 2 medium shallots)
Soy Sauce or Worcestershire
sea salt and fresh cracked black pepper to taste
Heat pan on medium heat then add bacon. Fry up till bacon has rendered a good amount of the fat, about 5-10 minutes. Add shallots. Stir shallots well into the bacon, fry shallots till they become fragrant and soft, but not burnt.
Add brussels sprouts to the pan and allow them to sear for about 3 minutes. Then add soy sauce and broth. Stir evenly.
Cover, and turn heat to low and allow brussels spouts to slowly braise in the liquid for about 15-20 minutes, or until the brussels sprouts are tender. Season with sea salt and black pepper to taste
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