Ingredients40 m servings 221 cals
- Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
- Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.
- Cook's Note:
- Chardonnay works best, but feel free to use your favorite white wine.
- This is a great side dish to serve with any grilled meat item. I get many requests for this when catering.
Per Serving: 221 calories; 14.4 g fat; 14.2 g carbohydrates; 8.7 g protein; 28 mg cholesterol; 613 mg sodium. Full nutrition
ReviewsRead all reviews 27
Can't go wrong with bacon and Brussels sprouts.
I did not care for this recipe. Used salted butter.
I normally don't eat brussel sprouts and I thought I would try something new. This dish was great and I even got my kids to eat them ;) Thanks Chef Kim.
Made it exactly as the recipe called for, found it very salty, made a smaller version the next night and dropped the chicken bouilion out of the recipe and enjoyed it much more. Will be making ...
I was not a fan of Brussels Sprouts but this recipe was AWESOME. I substituted "Dry Vermouth" for the Chardonnay and is did wonders.
A pretty good and different take on brussels sprouts. I didn't have chardonnay on hand, so I went with a sauvignon blanc.
The best Brussels sprouts recipe ever. Definitely a keeper. This will be a nice side dish with any meat, especially during the cold winter. I made it with pork tenderloin, awesome!
Made it for a dinner party, and everyone loved it. In fact, at a party where everyone brought something, it was the only dish that got rave reviews from everyone. Substituted chicken broth for...