It happens to me every year: I’m invited to a Christmas dinner, and when I ask what I should bring, I’m cursed with the same response: a veggie dish. In my opinion, the veggie dishes are just showy sides – included in the meal only “for looks”. For many (like me), it’s all about the turkey, cranberry sauce and stuffing. So being tasked with a side dish like Brussels sprouts can be a challenge to say the least.
I was a little hesitant to try this dish because of the obvious unpopularity of the main ingredient – Brussels sprouts. But when I made this super simple, bacon-sprinkled delight, I was very pleasantly surprised (I even went back for seconds!).
Ingredients:
| 5 | slices bacon, cut into small pieces |
| 1 can (284 mL/ 10 oz) | CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup |
| 1 tbsp (15 mL) | lemon juice |
| 1 tsp (5 mL) | mustard powder |
| ¼ tsp (1 mL) | ground black pepper |
| 1 lb (500 g) | Brussels sprouts, trimmed and finely sliced (about 4 cups/1 L) |
| 1 tbsp (15 mL) | chopped fresh sage leaves |
Directions:
1) Cut bacon into bite-sized pieces and cook until crisp in large non-stick skillet at medium-high heat. Reduce heat to medium.
2) Drain excess fat, leaving about 2 tablespoons (30 mL) in skillet.
3) Stir in soup, lemon juice, mustard powder and pepper. Heat mixture to a boil. Reduce heat to low and simmer for 1 minute.
4) Add Brussels sprouts and sage and stir well. Cover and cook for 15 minutes, stirring occasionally.
I chose to add a bit more bacon (because, BACON!), and served this delicious side dish with Italian sausages and sticky rice. This would of course also complement a turkey or ham dinner quite nicely! Give it a try and let me know what you think!
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Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
