Shredded Brussels Sprouts Sauté

Brussels sprouts and bacon come together in this wonderful side dish that is ready in 25 minutes. MORE+ LESS-

By Betty Crocker Kitchens

December 24, 2012

Ingredients

slices bacon

1 1/2

lb fresh Brussels sprouts, trimmed, thinly sliced

shallots, thinly sliced

1/3

cup vegetable or chicken broth

teaspoon chopped fresh thyme leaves

1/2

teaspoon salt

can (2.8 oz) French-fried onions

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1

In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
2

Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender. Stir in reserved bacon, broth, thyme, salt and pepper. Remove from heat. Sprinkle with onions. Serve immediately.