3 -4 slices
shallots, diced or thinly sliced
1 -2 sprig
Brussels sprout, peeled of outer leaves and halved
1 -2 ounce
grated parmesan cheese
- Cook the bacon until brown and crisp;drain on paper towel, set aside.
- Saute the shallots in the bacon drippings about 4 minutes or until golden brown; add the chicken broth, thyme, sherry, salt and pepper.
- Add the brussels sprouts cut side down, cover and cook 15 minutes until soft, But, not mushy, serve with bacon and topped with Parmesan cheese, enjoy.