Loaded Brussels Sprouts
1 lb Brussels sprouts stems cut off and halved
4 strips bacon
1/3 cup shallots finely sliced
1.5 cups Kettle & Fire Chicken Cooking Broth
2 oz goat cheese crumbled
Good balsamic vinegar for drizzling
- Cook bacon in a large skillet. Remove from pan, and chop into small pieces. Add shallots and Brussels into the pan with the remaining bacon grease, flat side of Brussels down. Let cook for 3-5 minutes until a nice golden crust forms on the Brussels. Then, add about 1/2 cup of chicken cooking broth to the hot pan, and let the Brussels simmer. Repeat 2-3 times until the Brussels are fork-tender. Season with salt and pepper to taste.
- Remove from heat and top with crumbled goat cheese.
- Last, drizzle with balsamic and enjoy!