- 4 slices turkey bacon, finely diced
- 3 large cloves garlic, thinly sliced
- 1/2 large Spanish onion, cut into small dice
- 1 cup store bought low-sodium chicken broth
- 1 pound large Brussels sprouts, trimmed and quartered
- 1 1/2 tablespoons unsalted butter
- 1 ounce Pecorino Romano cheese, finely grated (about 1/4 cup)
Bring a large pot of water to a boil over high heat.
Meanwhile, cook the turkey bacon in a large, deep, non-stick pan over medium heat until browned and the fat is rendered, about 7 minutes.
Add the garlic and onion to the pan with the bacon and cook until softened but not browned, about 4 minutes. Add the chicken broth, increase the heat to high and bring to a boil. Let the broth boil until it is reduced by about two thirds, about 7 minutes. Remove the pan from the heat and set it aside.
Add the Brussels sprouts to the boiling water. Boil until tender when pierced with a knife, 6 to 7 minutes. Drain the sprouts and add them to the pan with the bacon mixture. Add the butter and Pecorino Romano and stir over medium-high heat until the butter and cheese melt and the flavors are incorporated. Serve the Brussels sprouts family style from the center of the table or a buffet.
This Recipe Appears In
- A Diabetic-Friendly Thanksgiving Menu from Chef Tom Valenti