I would eat these every day if I could. One of my absolute favorites, from Better Homes & Garden


  • 2 lbs. Brussels Sprouts (trimmed and halved through stem end)
  • 3/4 C. Reduced-Sodium Chicken Broth
  • 1/2 t. Kosher Salt
  • 1/4 t. Black Pepper
  • 3/4 C. Whipping Cream
  • Cracked Black Pepper

Bacon Brussel Skewers VI


  1. In 12-inch skillet cook bacon over medium heat until browned and crisp.
  2. Drain on paper towels, reserving 2 tablespoons drippings in skillet.
  3. In the skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes.
  4. Add broth, salt, and pepper. Heat to boiling.
  5. Reduce heat. Simmer, covered, 5 minutes.
  6. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated.
  7. Add cream and cook 4 minutes more or until thickened.
  8. Transfer sprouts to serving dish.
  9. Sprinkle with crumbled bacon and cracked pepper.