November 11, 2010
Cheesy Brussels Sprouts with Bacon
2 cups brussels sprouts, trimmed and halved
2-3 garlic cloves, minced
2/3 cup organic vegetable stock
1 TB organic goat cheese
1 TB parmesan cheese, finely grated
6 slices, uncured pork bacon (I like a lot of bacon!)
In a large skillet over medium heat, brown the bacon until crispy. Remove from pan and set aside. In the bacon grease, saute' the garlic until brown. Add the brussels sprouts and saute' for 4-5 minutes until they have browned on all sides. Pour in the veggie stock, cover the skillet and let the sprouts become tender and the stock to evaporate. When almost all of the stock has evaporated, remove the skillet from the heat. Crumble in the goat cheese and add the parmesan and bacon. Add salt and pepper to taste.
I ate this over whole wheate fettuccine but it can be used as a side dish. And as always this can be quadrupled to accommodate more brussels sprout lovers.