Brussels Sprouts ala Angela

My friend Angela gave me this holiday hit recipe! Everyone loved it and was asking for the recipe. Brussels sprouts have never been a favorite of mine until now. Beef stock can be used in place of chicken stock. Great side dish with our Easter ham. ENJOY!

Step: 1

Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes.

Step: 2

Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid

Step: 3

Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.

Per Serving: 212 calories; protein 9g; carbohydrates 17.9g; fat 13.2g; cholesterol 19.2mg; sodium 387.1mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .