This recipe is always the hands down favorite among Furman students in our Culinary Club Workshops. Forget those horrible memories about mushy bland Brussels Sprouts that you may have tasted as a child. You’ll be scarfing down more cruciferous vegetables in no time. Saute thinly sliced Brussels Sprouts with a little bit of turkey bacon (or shallots and garlic for vegetarians). Delish!
Ingredients
2 pounds Brussels sprouts
3-4 slices turkey bacon
Chicken stock
Vegetable oil
Salt and pepper
Directions
Trim the ends off of the Brussels Sprouts and discard any discolored outer leaves. Cut them in half lengthwise. Place each Brussels Sprout cut side down on a cutting board and thinly slice crosswise. Be sure to tuck your fingers underneath as you work to keep them away from the knife.
On a separate cutting board reserved for raw meats only, chop the turkey bacon into small pieces. Be careful not to cross contaminate with the raw meat juices.
Drizzle one tablespoon of oil in a large sauté pan over medium-high heat. Add a few tablespoons of chopped turkey bacon; sauté for a few minutes until lightly browned. Add a thin layer of Brussels Sprouts to the pan and sprinkle with a little salt and pepper; stir. Be careful not to pile them too high or they will steam instead of sauté. You want the Brussels Sprouts to be touching the bottom of the pan so they will brown. Sauté for about 5 minutes until they are lightly golden; stirring occasionally. Add about ¼ cup of chicken stock to the pan, cover, and let them simmer for a few additional minutes to soften. Repeat with additional batches if needed