Bacon & Brussels Sprouts (Healthy & Diabetic-Friendly Recipe #12)

These aren’t your momma’s brussels sprouts!! For a long time now, I’ve been curious about brussels sprouts as a side to my meals. These bitter little cabbages have gotten a bad rap and I was determined to dress them up and showcase how delicious they can be! Brussels sprouts also have anti-cancer properties and boost DNA repair [1] so everyone should give them a chance. Here’s what you’ll need for this recipe:

1 1/2 lb. of brussels sprouts
3 slices of (turkey) bacon
1 cup of low sodium chicken broth
1/2 red onion
3 garlic cloves
salt & pepper (to taste)
1/2 tbspn olive oil (optional)

Note: This recipe makes roughly 4 servings of brussels sprouts as a side dish on your plate!

PREP:

1. Wash the brussels sprouts thoroughly and remove any brown/wilted leaves.

2. Chop the sprouts into halves and set aside in a large bowl.

3. Mince your garlic cloves and chop your onion finely.

4. Heat a large skillet on medium-high heat.

COOK:

1. Start with your bacon. Place bacon flat down on the skillet and let it get crisp and brown. Once they are crisp to your liking, removed from heat and set the bacon strips aside on a paper towel.

2. Leave bacon drippings on the skillet. Add your garlic and onions until brown. Sprinkle a bit of pepper & coarse salt (you don’t need much salt though because the bacon will provide saltiness).

3. Once your onions and garlic are brown, add your sprouts. Shake the skillet so that the sprouts are coated with the oil from the pan. If you need more oil add a dash of olive oil.

4. Once the sprouts are fully coated, add your chicken broth. There should be enough broth in the pan that the sprouts are pretty much submerged. Lower heat to a simmer.

5. Allow the broth to cook down for 10mins. Check the sprouts for softness. They should be soft on the inner-most part of the sprout- not raw. Once they are soft, remove from heat.

6. Crumble/chop your crispy bacon strips. Sprinkle bacon on top of hot sprouts and serve.

My modifications/tips/thoughts:

1. This is a pretty straight-forward recipe but I think the trickiest part is knowing when the sprouts are done. If you remove them too soon, they will still be way too bitter to be enjoyable. If you remove them too late, they will be mushy. I’m a big fan of taste testing a few sprouts just to be sure they are done. Also, check to see if the leaves of the sprouts are separating and coming apart; this usually means they are close to being done!

Happy clean eating!

-CFC

Check out another healthy & diabetic-friendly recipe!

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About ChicFitChef

My "deserted island" checklist: a BCBG dress, a healthy & diabetic-friendly meal and a few workout DVDs. ;-)
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3 Responses to Bacon & Brussels Sprouts (Healthy & Diabetic-Friendly Recipe #12)

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