Brussel Sprouts with Bacon, Garlic and Shallots

What was your favorite Thanksgiving dish this year?

I was in charge of a vegetable side for our Thanksgiving meal and I chose to make a Brussel Sprouts recipe that I had tried a few weeks back and was a huge success! I made them ahead of time according to the recipe directions with the  addition of parmesan cheese sprinkled on top then we reheated them in the oven before we ate. If you like Brussel sprouts you’ll love this recipe that combines the flavors of garlic, bacon and shallots with this crunchy vegetable.

Brussel Sprouts with Bacon, Garlic and Shallots (recipe linked)

Cooking Light November 2012


  • 6 slices center-cut bacon, chopped
  • 1/2 cup sliced shallot (about 1 large)
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 6 garlic cloves, thinly sliced
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
  2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Now, the best part about post-Thanksgiving. Sharing recipes from your meals. I’d love to hear what your favorite dish was or new things you tried. I love trying new recipes in the winter!

The perfect post-Thanksgiving dinner picture: Tenley taking a nap after enjoying her large marrow bone while the family ate their meal.