Recipes Ingredients Meat & Poultry Pork Recipes Brown-Sugar-and-Bacon-Glazed Brussels Sprouts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 7, 2018 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 5 mins Yield: 10 to 12 Serves 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 3 pounds Brussels sprouts, trimmed 5 ounces bacon (about 5 slices), cut into ½-inch pieces 1 tablespoon extra-virgin olive oil 2 tablespoons thinly sliced garlic (from 4 to 5 cloves) 1 tablespoon fresh thyme leaves 5 tablespoons unsalted butter 3 tablespoons packed dark-brown sugar ½ cup turkey stock or low-sodium chicken broth Kosher salt and freshly ground pepper Directions 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. 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. Paola + Murray Print