These accompanied a fried shrimp dinner I cooked on Tues night and we both loved them. Very different from the normal “broiled with olive oil and garlic” ones that have become a fav, but the little hint of sugar took away any bitterness and went perfectly as the side for the fried shrimp. (yes, I was still craving shrimp after having it twice while in Corpus last week, just couldn’t get enough of that wonderful little morsel)
It would go great along Easter Ham if you are like me and totally “green bean casseroled out”!
Taken from an old Southern Living magazine:
4 bacon slices
1 (14 oz) can chicken or veggie broth
1 tables brown sugar
1 tsp salt
1 1/2 lbs fresh brussels sprouts, trimmed and halved
Cook bacon in a heavy skillet which has a good lid which fits well, until done and crisp (will need to crumble bacon after it is cooled) Drain on a paper towel. Reserve drippings in skillet.
Add broth, brown sugar and salt to drippings in skillet and bring to a boil. Stir in brussels sprouts and cover and cook until tender. About 8-10 min depending on their size. Transfer sprouts with a slotted spoon to a bowl and sprinkle with crumbled bacon. Serve while hot.