Bourbon Glazed Brussels Sprouts

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: The Whole Smiths

Prep Time

5minutes

Cook Time

10minutes

Servings

Product Type

Broths & Stocks,

Prep Time

5minutes

Cook Time

10minutes

Servings

Product Type

Broths & Stocks,

Bourbon Glazed Brussels Sprouts

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: The Whole Smiths

Prep Time

5minutes

Cook Time

10minutes

Servings

Product Type

Broths & Stocks,

Prep Time

5minutes

Cook Time

10minutes

Servings

Product Type

Broths & Stocks,

Instructions

  1. Heat a large skillet on medium high heat.
  2. Once hot add bacon pieces and cook bacon until pieces are slightly crispy and fat has rendered.
  3. Using a slotted spoon remove bacon pieces and set aside.
  4. Pour ½ of bacon grease out leaving the other half remaining in hot pan.
  5. Add brussels to the hot grease in pan and toss to coat.
  6. Let brussels sit for a minute to brown and get a good crisp, roughly 1-2 minutes.
  7. Repeat until brussels are crisp and brown on the outside.
  8. Add Organic Chicken Stock to the pan.
  9. Using a spatula scrape bits off of bottom of pan to deglaze (those are the tasty bits, get them up!!).
  10. Add the coconut sugar and whiskey and toss to coat.
  11. Bring heat down to medium and let liquid boil away.
  12. Toss in pecan.
  13. Salt to taste and serve.

Instructions

  1. Heat a large skillet on medium high heat.
  2. Once hot add bacon pieces and cook bacon until pieces are slightly crispy and fat has rendered.
  3. Using a slotted spoon remove bacon pieces and set aside.
  4. Pour ½ of bacon grease out leaving the other half remaining in hot pan.
  5. Add brussels to the hot grease in pan and toss to coat.
  6. Let brussels sit for a minute to brown and get a good crisp, roughly 1-2 minutes.
  7. Repeat until brussels are crisp and brown on the outside.
  8. Add Organic Chicken Stock to the pan.
  9. Using a spatula scrape bits off of bottom of pan to deglaze (those are the tasty bits, get them up!!).
  10. Add the coconut sugar and whiskey and toss to coat.
  11. Bring heat down to medium and let liquid boil away.
  12. Toss in pecan.
  13. Salt to taste and serve.