Garlic, bacon and shallots are all you need to add intense flavor to the Brussels sprouts in this side dish that would work wonderfully with your Easter meal!

Ingredients:
6 slices of bacon, chopped
½ cup sliced shallots
1 ½ pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
¾ cup chicken broth
Salt and pepper to taste

Directions:

• Heat a large non-stick skillet over medium-high heat.
• Add bacon, and sauté for 5 minutes or until bacon begins to brown.  Remove pan from heat.  Remove the bacon from the pan with a slotted spoon, reserving 1 tbsp of drippings in the pan.
• Chop bacon into bitsize piece and
• Return the pan to a medium-high heat, and stir in the bacon, shallots and Brussels sprouts; sauté 4 minutes.
• Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently.
• Add the chicken broth, and bring to a boil.
• Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender; stirring occasionally.
• Remove from heat; stir in salt and pepper.Makes 6 servings; count each serving as 1 restricted vegetable and 1 fat.