Pan Braised Brussels Sprouts
- Cook bacon until crisp, in large non-stick skillet at medium-high heat. Reduce heat to medium.
- Drain excess fat, leaving about 2 tablespoons (30 mL) in skillet.
- Stir in soup, lemon juice, mustard powder and pepper. Heat mixture to a boil. Reduce heat to low and simmer for 1 minute.
- Add Brussels sprouts and sage and stir well. Cover and cook for 15 minutes, stirring occasionally.
- Brussels sprouts can be either sliced very finely by hand with a sharp knife or by using the fine slicing blade in a food processor.
- Two teaspoons (10 mL) of chopped fresh rosemary leaves give another great flavour accent when used in place of the fresh sage.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
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