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Cousin Eddie's Brussel Sprouts

Cousin Eddie's Brussel Sprouts

If you like mini cabbages, give this recipe a try.

INGREDIENTS

  • 1 ½ pounds fresh Brussels sprouts

  • 8 slices bacon

  • 1 teaspoon butter

  • 2 tablespoons Cousin Eddies Sauce

  • 2 teaspoons olive oil

  • 4 cloves garlic, chopped

  • ½ cup reduced-sodium chicken broth

  • ¼ teaspoon salt

  • ⅛ teaspoon ground black pepper

  • 2 teaspoons butter

DIRECTIONS

  • Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.

  • Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, Cousin Eddie’s Sauce, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.

  • Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

To purchase Cousin Eddie’s Sauce, visit the website.

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