This DELICIOUS recipe is courtesy of Rachael Ray. I tried it out for Thanksgiving,years ago.. and it was met with much skepticism from the non-adventurous eaters in the family... but it soon became a STAPLE at the holiday table. Now I have to make it even if I don't want to.LOL. Brussel sprouts acquired quite a few new fans that year. ;)
1Slowly brown bacon in a medium skillet over medium heat. Remove browned pieces to paper towel lined plate.
2Add evoo to pan and roll it around once. Add shallots and saute for approx. 2 minutes, (til soft, but not crispy)
3Add sprouts to pan, turning them over to coat with the oil and bacon fat(having left only enough fat that you need to cook and flavor the dish). Cook for about 3-4 minutes... til they begin to soften.
4Add broth and bring to a bubble. Cover and reduce heat to medium low... just above simmering. Cook for 10 minutes, or until fork tender.
5Transfer to serving dish with a slotted spoon and toss in the bacon bits you reserved earlier.