Decadent Brussels Sprouts With Bacon

Name: Decadent Brussels Sprouts With Bacon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2-3 serving(s)
Ingredients: 1/2 lb Brussels sprout; 2 slices bacon, crumbled; 2 garlic cloves, chopped; 1 sage leaves or 1 tablespoon rubbed sage; 2 bay leaves; 1 tablespoon olive oil; 3 slices lemons, bruised; 1 tablespoon butter; 1 pinch salt & freshly ground black pepper; 1/3 cup chicken stock or 1/3 cup broth

Submitted by OwlMonkey

"These are the best tasting Brussels Sprouts I've ever had. The flavors merge together perfectly. I challenge a Brussels sprouts hater to try these and not change their mind. It's not a quick recipe, but you won't regret the time put into it. This is a recipe that I got from Diners Drive-ins and Dives from an episode in San Jose CA. The recipe was posted incorrectly on the food network website, so I'm posting it here from memory, with alterations to the amount since it was being made in bulk for a restaurant."

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Ready In:: 45mins
Ingredients:: 10
Serves:: 2-3

ingredients

¹⁄₂ lb Brussels sprout
2 slices bacon, crumbled
2 garlic cloves, chopped
1 sage leaves or 1 tablespoon rubbed sage
2 bay leaves
1 tablespoon olive oil
3 slices lemons, bruised
1 tablespoon butter
1 pinch salt & freshly ground black pepper
¹⁄₃ cup chicken stock or 1/3 cup broth

directions

Preheat the oven to 350 degrees. Start your bacon slowly cooking on low heat, flipping them when necessary and removing when fully cooked. Begin boiling or steaming Brussels sprouts for approximately 10 minutes.
When the Brussels sprouts are done, cut them in half to assure they will cook evenly all the way through. In an oven-safe bowl or pan, apply a sheet of parchment paper over a sheet of foil large enough to cover your mound of Brussels sprouts. Mix together your Brussels sprouts, chopped garlic, sage, bay leaves and tablespoon olive oil, and lemon. Put on to parchment paper. Add the crumbled bacon, the butter and salt and pepper to the top before closing the foil completely over the mixture. Roast in the oven for 20 minutes.
Right before the Brussels sprouts are ready to come out, begin to heat up the chicken stock on the stove. Remove Brussels sprouts from oven and carefully move the mixture into the boiling chicken stock. Cook on high heat, moving the mixture constantly in the pan or stirring. When done the liquid will all be absorbed and the edges will caramelize slightly. This step was done in the restaurant to reheat the already cooked Brussels sprouts so it could be used if your having a dinner party and want to reheat before the guest come over or it could be skipped but I think the chicken stock adds an important flavor element.
Make sure all of the bay leaves, lemon slices and (if using whole leaves) sage are removed before serving.