Garlicy Brussels Sprouts and Carrots with Crispy Bacon
Garlicy Brussels Sprouts and Carrots with Crispy Bacon

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, garlicy brussels sprouts and carrots with crispy bacon. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Garlicy Brussels Sprouts and Carrots with Crispy Bacon is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Garlicy Brussels Sprouts and Carrots with Crispy Bacon is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook garlicy brussels sprouts and carrots with crispy bacon using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Garlicy Brussels Sprouts and Carrots with Crispy Bacon:
  1. Get 8 ounces fresh brussels sprouts
  2. Prepare 8 ounces carrots
  3. Take 4 slices bacon
  4. Make ready 3 teaspoon butter
  5. Get 4 cloves garlic, finely chopped
  6. Make ready 1/4 teaspoon fennel seed
  7. Prepare 2 ounces chicken stock
  8. Take 1/4 teaspoon salt
  9. Get To taste ground black pepper
  10. Get 3-4 tablespoons brown sugar
Steps to make Garlicy Brussels Sprouts and Carrots with Crispy Bacon:
    1. Place a 2 qt. sauce pan on the stove with 1 1/2 quarts of water and 1 teaspoon of salt, bring to a boil
    1. Peel and cut carrots into 1/4 inch half-moon cuts.
    1. Slightly trim the core and cut an 'X' in the core of each brussels sprout. Set sprouts aside.
    1. Place the carrots in boiling water for 4 minutes. Take out with slotted spoon and rinse with cold water to stop the cooking. Set aside.
    1. Place the Brussels sprouts in boiling water for 5 minutes. Take out with slotted spoon and rinse with cold water to stop the cooking. Set aside.
    1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes; drain and cool on paper towels. Crumble.
    1. Heat 2 teaspoon butter in a large skillet over medium heat; cook and stir garlic and fennel seed until light golden brown, 1 to 2 minutes. Add the brussels sprouts and carrots, the stir in chicken stock, brown,sugar.salt, and black pepper (Note- Step 7 and 8 should only take 4 minutes tops enough to bring the sauce together and make the vegetable hot.)
    1. Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve
  9. Note- You can adjust the brown sugar and pepper. Adding some bacon fat also taste good :)

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