I think brussel sprouts are totally underrated when it comes to the vegetable department. They are on a lot of people's list of the vegetable they most dislike. I personally love them. I always say my mother never cooked a vegetable that I didn't like because she always gave vegetables flavor and spice. So that's just what I did with these brussel sprouts. I made this as a side dish for our Thanksgiving table, but it's so good you can eat it any time of the year.
Ingredients:
1lb of fresh brussel sprouts quartered (cut the root off too)
1lb of carrots cut into chunks then halved
1 medium onion chopped
8-10 slices of bacon diced
2 green chilies sliced
2-3 cloves of garlic minced
1/4 tsp of dried thyme
1/2 tsp of dried basil
red chili flakes to taste
1/2 cup of chicken broth (or water/bullion equivalent)
pepper and seasoning salt to taste
Directions:
In a large pan, render out your bacon until crispy. Use a slotted spoon and remove bacon onto a plate to drain. Reserve 1 Tbs of the bacon fat to cook your vegetables and discard the rest.
Add your onions and saute for 2-3 minutes until they start to soften.
Next add your garlic and seasoning. Saute for another minute.
Now add your brussel sprouts, carrots and chicken broth. Use the chicken broth to scrape up all the bits from the bottom of the pan... they are very tasty. Saute for 4-5 minutes.
Add half the bacon back into the pan and toss with the vegetables. Taste for seasoning here. Then put everything into a oven safe dish and bake at 350 degrees for 15-20 minutes or until the carrots are at your desired tenderness. I like my carrots to still have a little bite so they are not soggy. Then top with the remaining bacon bits and serve. Enjoy.
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1/2 tsp of dried basil
