- 4 slices turkey bacon, finely diced
- 3 huge cloves garlic, thinly sliced
- 1/2 huge Spanish onion, reduce into petite dice
- 1 cup retailer bought low-sodium rooster broth
- 1 pound huge Brussels sprouts, trimmed and quartered
- 1 1/2 tablespoons unsalted butter
- 1 ounce Pecorino Romano cheese, finely grated (about 1/4 cup)
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Bring a huge pot of water to a boil over excessive warmth.
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Within the intervening time, cook dinner the turkey bacon in a huge, deep, non-stick pan over medium warmth till browned and the plump is rendered, about 7 minutes.
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Add the garlic and onion to the pan with the bacon and cook dinner till softened but not browned, about 4 minutes. Add the rooster broth, remember bigger the warmth to excessive and carry to a boil. Let the broth boil till it is miles decreased by about two thirds, about 7 minutes. Procure the pan from the warmth and roar it apart.
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Add the Brussels sprouts to the boiling water. Boil till tender when pierced with a knife, 6 to 7 minutes. Drain the sprouts and add them to the pan with the bacon combination. Add the butter and Pecorino Romano and lag over medium-excessive warmth till the butter and cheese soften and the flavors are integrated. Wait on the Brussels sprouts household style from the heart of the table or a buffet.
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