Brussels Sprouts with Bacon and Shallot

The holiday season is upon us! It's, absolutely, my very favorite time of the year. First, comes Thanksgiving! I like to try some new recipes for sides in addition to our family favorites: Dad's Turkey and Mashed Potatoes (I really believe he makes the world's best,) Green Bean Casserole with Mom's Homemade French Fried Onions, Candied Yams, Pickles (yes, Pickles,) Homemade Pumpkin Pie, Coconut Custard, and lots of Whipped Cream. So, I decided to make a delicious recipe for Brussels Sprouts this year. When I first made these, my Uncle Larry stopped by for dinner and raved about the flavor. He said, "Oh! This is what Brussels Sprouts should taste like!" The smoky bacon flavor compliments the bitter greens perfectly, with a touch of sweetness from the shallots. Be sure to add these ingredients to your shopping list; You will NOT regret it.

Brussels Sprouts with Bacon and Shallot

3-6 slices Bacon, chopped (I always use the greater.)
1 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed (Cut larger Sprouts in half, leave smaller Sprouts whole)
Salt and Pepper, to taste
1 C. Chicken Broth

Brown bacon in a large skillet over medium-high heat. Remove bacon drain, but reserve drippings in skillet. Add extra-virgin olive oil and shallots to the pan and saute 1 to 2 minutes. Add Brussels Sprouts and coat in oil/drippings. Season with salt and pepper. Cook Brussels Sprouts 2-3 or until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, or until tender, then add bacon. Serve.

Note: Brussels Sprouts should still be green with caramelized spots. They should not be completely brown, dull and limp. Turn down the heat if they're cooking too fast, or losing their color.