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Ingredients
4 Cups Brussels sprouts, outer leaves removed, then halved
2 Quarts lightly salted boiling water
1/4 Pound bacon, chopped
1 Teaspoon minced garlic
2 Tablespoons white wine
1/2 Cup heavy cream (or half & half)
Salt and pepper
1/2 Teaspoon fresh thyme leaves
Instructions
Cook Brussels sprouts in boiling water over medium-high heat for about 7 to 8 minutes, until just tender. Drain and set aside.
Render bacon in a large saut� pan over medium heat until cooked but not crispy, add sprouts and continue to cook until golden, then stir in garlic and cook for one more minute.
Lower heat to low and pour in white wine, stir in cream and simmer until cream is slightly thickened.
Season with salt, pepper, and thyme to taste.