Pella Chronicle

November 8, 2012

Brussels Sprouts Hash

Staff Writer

Pella — 4 thick slices applewood smoked bacon

2 tablespoons unsalted butter

3 large shallots, sliced into thin rounds

3 large garlic cloves, minced

1 1/2 pounds brussels sprouts, trimmed and cut into quarters lengthwise

1/2 cup reduced-sodium chicken broth

2 tablespoons balsamic vinegar

1/4 teaspoon sugar

1 teaspoon coarse salt

freshly ground black pepper

1. Cook bacon in a large heavy skillet over medium-low heat 10 to 12 minutes. Transfer to a paper towel-lined plate; pour off all but 1 tablespoon fat.

2. Increase heat to medium. Add butter and shallots to pan; saute until light golden, about 5 minutes. Add garlic; saute 1 minute. Add brussels sprouts; saute 3 minutes. Add broth; cover and cook until crisp-tender, 3 to 5 minutes more. Uncover; cook off excess liquid.

3. Add vinegar and sugar; cook, stirring, 2 minutes. Roughly crumble bacon; add to sprouts. Stir in salt and pepper.

Serves 8.