3 slices bacon, chopped

1 tbs extra-virgin olive oil

1 shallot, chopped

1 1/2 lbs Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

salt and pepper, to taste

1 cup chicken broth

brown bacon in a medium skillet over medium-high heat. remove bacon to a paper towel lined plate. add olive oil to the pan. add shallots to the pan and saute 1-2 minutes. add Brussels sprouts and coat in oil. season with salt and pepper. cook Brussels sprouts 2-3 minutes to begin to soften, then add broth. bring broth to a bubble; cover and reduce heat to medium low. cook 10 minutes, until tender. transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

4 servings