1Poundfresh Brussels sprouts- cut in ½ or ¼ depending on size
Cut bacon into bite sided pieces.
Wash Brussels sprouts and cut off stem portion and then cut in ½ or in ¼- depending on size.
Peel 4 garlic gloves (individual cloves, not full heads) and dice.
Turn Ninja Foodi on sauté on high for 10 minutes.
Add cut up bacon to Ninja Foodi and sauté for about 4 minutes, stirring often. Bacon should be almost cooked but not quite fully cooked.
Add garlic and stir for 1 minute.
Add butter and stir for 2 minutes.
Add cut up Brussels sprouts to Ninja Foodi. Season brussels sprouts with salt and pepper.
Pour in ½ cup of chicken broth.
Sauté Brussels sprouts for 3 minutes- stir regularly until most liquid has cooked out.
Turn sauté function off.
Close crisping lid and select "air crisp", set temperature to 390 degrees and set timer for 12 minutes. Push start.
When timer beeps, open crisping lid.
Enjoy your Ninja Foodi Crispy Brussels Sprouts!
Tips for making this recipe:1. Freeze bacon. It is 1000 times easier to cut bacon into bite sized pieces when it is frozen or close to it. When you buy bacon, open the package and separate into sections of 4 or 5 pieces. Wrap in parchment and then put in a ziplock bag. Throw it in the freezer. Anytime you need to add cut bacon to a recipe, just pull out a section of bacon from the freezer and then slice all of the slices at the same time. This really saves time and makes your bacon easier to cut into even slices.2. Don't forget to cut the stem portion off of the Brussels sprouts. If you don't you will end up with a very rough end on each one.3. Cut the Brussels sprouts into smaller pieces and encourage some of the leaves to separate from the head of the Brussel sprouts. These little leaves will become the crispy, delicious gold of this dish. The more leaves that you have separated, the more crispy ones you'll end up with. If you cut your Brussels sprouts into ¼ instead leaving whole or cutting in ½, you will have more surface area to become crispy and take in all of the bacon and garlic flavors.4. When you are peeling the garlic, it can get very sticky and the paper can be quite difficult to get off. Here's a tip for you! If you have a pastry scraper, use it. Place your garlic cloves on a cutting board and then place the pastry scraper over the top and smash the garlic underneath. The paper will come right off!!!!