Makes 8 Servings. Even reheated, these savory Brussels sprouts keep their rich, smoky flavor – thanks to the microwave.
1-1/2 pounds fresh Brussels sprouts, trimmed and halved
1 Onion coarsely chopped
2 Slices of bacon, cut up
2 garlic cloves, finely chopped
½ cup reduced-sodium chicken broth
Directions
Bring a large pot of water to boil. Add the Brussels sprout and cook 1 minute;
transfer with a slotted spoon to a colander and rinse under cold running
water until cool.
Place oven rack in the top third of the oven; preheat oven to 400 F. Spray a shallow roasting pan with nonstick spray.
Spread the Brussels sprouts, onion, bacon and garlic; pour the broth over the vegetables and roast, stirring occasionally, until the vegetables are glazed and tender, about 20 minutes. Serve at once or cool, cover and refrigerate up to 2 days.
To reheat, place in a 1-quart microwavable serving dish and microwave on High, stirring every minute, until hot, 2-3 minutes.