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3 slices bacon, chopped <\/span><\/p>\n 1 T. extra virgin olive oil (EVOO)<\/span><\/p>\n 1 shallot, chopped <\/span><\/p>\n 1 1\/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved <\/span><\/p>\n Salt and pepper <\/span><\/p>\n 1 C. chicken broth <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Brown bacon in a medium skillet over medium-high heat. Remove bacon to a paper towel-lined plate. Add EVOO to the pan, about one turn of the pan. Add shallots to the pan and saut\u00c3\u00a9 1-2 minutes. Add Brussels sprouts and coat in EVOO. Season with salt and pepper. Cook Brussels sprouts 2-3 minutes until they 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3 slices bacon, chopped 1 T. extra virgin olive oil (EVOO) 1 shallot, chopped 1 1\/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved Salt and pepper 1 C. chicken broth \u00c2\u00a0 Brown bacon in a medium skillet over medium-high heat. Remove bacon to a paper towel-lined plate. Add EVOO to the pan, about one turn of the pan. Add shallots to the pan and saut\u00c3\u00a9 1-2 minutes. Add Brussels sprouts and coat in EVOO. Season…<\/p>\n