Think you don’t like brussel sprouts? Try out this tasty and easy recipe, and you might change your mind!
You can keep it simple by sticking to the base ingredients (sprouts, onion, garlic, chicken broth, salt, and pepper) or broaden the flavor profile by adding the mushrooms, bacon, and cheese. Regardless of what combination you use, you’ll enjoy the flavor that is brought out by the chicken broth.
2 lbs of brussel sprouts, trimmed, and halved if large
1 large onion (sweet, yellow, or white), cut in half and then sliced
1/2 Tbsp minced fresh garlic from a jar, or equivalent garlic cloves
salt and pepper to taste (unrefined sea salt or Himalayan pink salt plus fresh ground pepper really do make a difference!)
1/2 Tbsp coconut oil or olive oil
1 C +/- chicken broth
8 oz baby bella mushrooms, sliced or chopped (optional)
6 slices of uncooked bacon or Canadian bacon, diced (optional)
1/2 C +/- shredded Parmesan cheese (optional)
Instructions: Heat olive oil or melt coconut oil in a large frying pan. Add sprouts, onions, garlic, mushrooms, bacon, salt, and pepper. Stir and saute until oil is absorbed and pan seems to be drying out. Add chicken broth, a little at a time, continuing to stir, toss, and saute/steam. Each time the pan appears to dry out, add more chicken broth until veggies are cooked to desired tenderness and broth is absorbed. Top with cheese and serve immediately. Enjoy! For real 🙂