If you've always wondered how to cook brussel sprouts, come in here and find delicious recipes for brussel sprouts.
Cook the bacon until golden brown, remove from pan and set aside in a bowl, leaving the bacon grease in the pan.
Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes.
Transfer the shallot mixture to the bowl with the bacon.
Pour ¼ c. of the stock into the pan and, using a spoon, stir to scrape up the browned bits from the pan bottom. Melt butter.
If any of the brussels sprouts seem too large, split in half with a knife.
Add the brussels sprouts and salt and stir to coat evenly.
Cook until the brussels sprouts begin to brown, 3 to 4 minutes.
Stir in stock ¼ – ½ cup at a time as needed to keep pan moist. Cook until tender. Remove from heat then toss in bacon and shallot mixture and red wine vinegar.
Wash and trim brussels sprouts of any yellow leaves. In heated oil saute onion and garlic for about 5 minutes or until onion is tender. Stir in tomatoes, basil, salt and pepper.. Simmer for 8-10 minutes stirring occasionally. Meanwhile, cook brussels sprouts in boiling, salted water, uncovered for 6 - 8 minutes or until tender. Drain well. Combine with tomato sauce. Heat 2-3 minutes longer. Transfer to serving platter. Sprinkle with grated cheese, if used, and serve with grated cheese, if used.
You can use 2 (10 oz) packages frozen brussels sprouts for the fresh. Cook according to package directions.