Garlic Brussels Sprouts with Crispy Bacon

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds fresh Brussels sprouts
• 8 slices bacon
• 1 teaspoon butter
• 2 teaspoons olive oil
• 4 cloves garlic, chopped
• 1/2 cup reduced-sodium chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 teaspoons butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Transfer to paper towels to drain, then crumble. Leave about 1 tablespoon of drippings in the skillet, or pour off the rest.

2. Trim the ends of the Brussels sprouts, remove any loose outer leaves, and cut each sprout in half lengthwise.

3. Add 1 teaspoon butter and 2 teaspoons olive oil to the skillet over medium-high heat. Add the sprouts cut side down in a single layer and cook undisturbed for 4 to 5 minutes until browned.

4. Stir in the chopped garlic and cook for 1 minute until fragrant.

5. Pour in the reduced-sodium chicken broth, cover, and simmer over medium-low heat for 6 to 8 minutes until the sprouts are tender when pierced with a knife.

6. Uncover and cook over medium-high heat for 2 to 3 minutes until the liquid has evaporated.

7. Remove from the heat and stir in 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the butter melts.

8. Transfer to a serving dish and top with the crumbled bacon. Serve warm.