- 3 slices bacon, chopped
1 tablespoon extra virgin olive oil (EVOO)
- 1 shallot, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
- Salt and pepper
- 1 cup chicken broth
Brown bacon in a medium skillet over medium-high heat. Remove bacon to a paper towel-lined plate.
Add EVOO to the pan, about one turn of the pan. Add shallots to the pan and sauté 1-2 minutes. Add Brussels spouts and coat in EVOO. Season with salt and pepper. Cook Brussels sprouts 2-3 minutes until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium-low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.