Ingredients
1 1/2 pounds Brussels sprouts, trimmed
4 bacon slices
1 Braeburn apple, peeled and diced
2 tablespoons minced shallots
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup low-sodium fat-free chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly shaved Parmesan cheese
Preparation
1. Cut Brussels sprouts in half, and cut into shreds.
2. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.
3. Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; saute 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately.
No comments:
Post a Comment