Sauteed Brussel Sprouts

This recipe was in the November 2011 Thanksgiving Cooking Light issue. Looking through these recipes, I learned that hubby loves brussel sprouts, although we've never made them. We bought probably 2 lbs of fresh brussels at the Dekalb Farmers market this weekend and tried this dish. Sauteed in the wok, these stay crisp and taste much better than boiled ones. A very successful dish, we may make it again for Thanksgiving.

Brussels and bacon

Brussel Sprouts with Bacon and Garlic

5-6 slices turkey bacon, chopped
1/2 cup diced shallots or onion
1.5 lbs brussel sprouts - ends trimmed and halved
6 garlic cloves, diced
1/2 cup low-sodium chicken broth

Heat a wok over medium-high heat. Add bacon and sautee 5 minutes, until starts to brown.  Add shallot and brussel sprouts. Saute 4 minutes or more.
Add garlic. Saute 4 minutes, until garlic softens.
Add chicken broth and bring to a boil. Cook 2 minutes, until broth evaporates and sprouts are crisp-tender.

Fresh Brussels