Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Ingredients
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3 pounds Brussels sprouts, trimmed
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5 ounces bacon (about 5 slices), cut into ½-inch pieces
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1 tablespoon extra-virgin olive oil
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2 tablespoons thinly sliced garlic (from 4 to 5 cloves)
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1 tablespoon fresh thyme leaves
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5 tablespoons unsalted butter
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3 tablespoons packed dark-brown sugar
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½ cup turkey stock or low-sodium chicken broth
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Kosher salt and freshly ground pepper
Description
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Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
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Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.
