Serves: 6
Total Calories: 355

1 (12-ounce) package bacon, diced, crisply cooked and drippings reserved
4 cloves garlic, minced
4 shallots, finely diced
1/4 cup dry white wine or chicken broth
2 pounds frozen brussels sprouts, thawed
1 tablespoon Italian seasoning
salt and pepper to taste
2 cups chicken broth, divided
zest and juice of one lemon

In a large skillet over medium-high heat, sauté garlic and shallots in 2 tablespoons reserved bacon drippings. When shallots are tender, add wine or 1/4 cup broth. Bring to a boil over high heat; scrape down sides of pan with a spoon to loosen brown bits. Once liquid is reduced, remove shallot mixture and remaining liquid to a bowl; set aside. Add Brussels sprouts to skillet and cook on medium-high heat until they begin to turn golden. Stir in Italian seasoning, salt and pepper. Begin gradually adding broth 1/2 cup at a time. Wait for broth to be cooked down before adding the next 1/2 cup. Stir gently. When the last of the broth has been added and cooked down, reduce heat to medium-low and return bacon, garlic and shallots to the skillet. Stir slowly, adding lemon zest and juice. Serve immediately.


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Nutritional Facts:

Serves: 6
Total Calories: 355
Calories from Fat: 89

More Recipes from the Christmas with Family & Friends Cookbook:
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Cranberry-Pecan Stuffing
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Mom’s Macaroni & Cheese
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Raspberry-Topped Chicken Rolls
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Mary’s Chicken
Aunt Helen’s Roast
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Cranberry-Apple Bake
Caramelized Sweet Potatoes
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Ham Tetrazzini
Lemon-Bacon Brussels Sprouts
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Spinach-Rice Bake
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Savory Cornish Hens
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Grandmother’s Broccoli Casserole
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