How to Cook Perfect Garlicy Brussels Sprouts and Carrots with Crispy Bacon

Without fail cooking ultimate Garlicy Brussels Sprouts and Carrots with Crispy Bacon easy, fast, practical.

Good Evening every body, at this time you get present recipe Garlicy Brussels Sprouts and Carrots with Crispy Bacon with 10 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Garlicy Brussels Sprouts and Carrots with Crispy Bacon.

Ingredients for Garlicy Brussels Sprouts and Carrots with Crispy Bacon

1. Prepare : fresh brussels sprouts.

2. Needed : carrots.

3. Needed : bacon.

4. Prepare : butter.

5. Prepare : garlic, finely chopped.

6. Prepare : fennel seed.

7. Prepare : chicken stock.

8. Prepare : salt.

9. Needed : ground black pepper.

10. Needed : brown sugar.

If all ingredients Garlicy Brussels Sprouts and Carrots with Crispy Bacon it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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