Brussels Sprouts with Bacon and Thyme
Brussels Sprouts with Bacon and Thyme is rated
out of
5 by
4.
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
10
Serves 8 to 10.
Braising is a technique that involves browning food in oil or butter, then slowly simmering the ingredients in a moderate amount of liquid. Although typically used for meats, this cooking method is ideal for certain vegetables, such as brussels sprouts. Here, the vegetables are simmered in chicken or turkey stock so they emerge tender and tasty.
Ingredients:
- 2 lb. brussels sprouts
- 5 oz. bacon, diced
- 4 shallots, finely chopped
- 2 tsp. finely chopped fresh thyme
- 1 1/4 to 1 1/3 cups chicken or turkey stock
- 2 Tbs. unsalted butter
- 3 Tbs. olive oil
- 3 tsp. salt
Directions:
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.
Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.
Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.
Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.
Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.
Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.
Serves 8 to 10.
Williams-Sonoma Kitchen.
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(24)
Rated 5 out of
5
by
MandyEsq from
Makes the spouts hater a sprouts lover!
I have been making this recipe for years. Family who hated Brussels Sprouts request that I make this every year for Thanksgiving and Christmas. Big hit!!
Date published: 2018-12-13
Rated 5 out of
5
by
GloriafromBoston from
An annual holiday favorite
I've been making this receipe for years. It's become a Thankgiving tradition in our home. It always gets rave reviews - even the teenage neices and nephews!
Date published: 2014-12-02
Rated 4 out of
5
by
ymwelcom from
Quick and Easy side dish
My husband loves Brussels sprouts and I'm always looking for different ways to cook them.
This recipe was very easy to make and flavor was great.
I cut the recipe in half as I had only a pound of Brussels sprouts.
I used half of yellow onion instead of shallots. I didn't add any salt and it was still good taste.
I will make this again!
Date published: 2013-01-21
Rated 5 out of
5
by
LanaLou516 from
Delicious and easy to make
I am the first to admit that I am not "culinary inclined." This recipe made me look good to my family and taught me additional cooking skills. This is a huge hit and looks pretty on the table!
Date published: 2012-12-01