Brussel sprouts are one of my very favorite veggies to eat in the winter months. They are really easy to prepare and they don't need much seasoning. I usually just toss them in some olive oil and pan fry them or simply roast them in the oven. Brussel sprouts are high in Vitamin C and are great source of protein and fiber. As a cruciferous vegetable, brussel sprouts also have anti-inflammatory and anti-cancer properties.
2 lbs of small brussel spouts (if they are large, cut them in half)
1 large shallot
6 garlic cloves (roughly chopped)
4 slices of smoked bacon (you can use turkey bacon as well)
3 x 1/4 cup of Vegetable stock (3/4 cup total)
3 tbs Olive oil
1 tsp of Pink salt
Black pepper to taste
Fry the bacon in a large pan and set aside. In the same pan add some olive oil about 3 tbs and add garlic. Sautee for a min or so and add brussel sprouts. Add salt and pepper, and sautee for another couple minutes. Add vegetable stock, mix and cover. When water evaporates, add shallots and repeat the process (adding the stock ) 2 more times. Cooks note:The point of adding the stock in small amounts is that brussel spouts will actually fry more then cook which makes them tastier.
At this point the brussel spouts will be nice and tender. Add the bacon bits, stir and cover to keep warm until serving.