Editors’ Annual Turkey Day (Recipes)

See what’s cooking in the cubicles and kitchens of Hudson Valley’s staff




(page 2 of 4)

 

brussels sprouts with bacon

Account Executive Doug Anderson puts his own spin on the traditional side dishes: “Rather than your typical green bean casserole, we like Brussels sprouts and bacon.”

Doug’s Brussels Sprouts and Bacon

Ingredients:
3 slices bacon, chopped
1 Tbsp extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1½ lbs Brussels sprouts, trimmed; small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Directions:
Brown bacon in medium skillet over medium-high heat and move to a paper towel-lined plate. Add extra-virgin olive oil to pan, one turn. Add shallots and sautée 1 to 2 minutes. Add Brussels spouts and coat in oil; season with salt and pepper. Cook sprouts 2 to 3 minutes; when they begin to soften, add broth. Bring to bubble, cover, and reduce heat to medium-low. Cook 10 minutes until tender. Transfer sprouts to serving dish using slotted spoon; top with bacon.

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