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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.

Martha Stewart Living, November 2018

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
1 hr 5 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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