How to Prepare Speedy Garlicy Brussels Sprouts and Carrots with Crispy Bacon

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, garlicy brussels sprouts and carrots with crispy bacon. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Garlicy Brussels Sprouts and Carrots with Crispy Bacon is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Garlicy Brussels Sprouts and Carrots with Crispy Bacon is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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. Take 8 ounces carrots
3. Get 4 slices bacon
4. Make ready 3 teaspoon butter
5. Get 4 cloves garlic, finely chopped
6. Take 1/4 teaspoon fennel seed
7. Get 2 ounces chicken stock
8. Prepare 1/4 teaspoon salt
9. Take To taste ground black pepper
10. Get 3-4 tablespoons brown sugar

Steps to make Garlicy Brussels Sprouts and Carrots with Crispy Bacon:

1. 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
2. 2. Peel and cut carrots into 1/4 inch half-moon cuts.
3. 3. Slightly trim the core and cut an 'X' in the core of each brussels sprout. Set sprouts aside.
4. 4. 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.
5. 5. 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.
6. 6. 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.
7. 7. 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.)
8. 8. 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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