These Stovetop Brussel Sprouts with Bacon are a bit crispy on the outside and tender on the inside. Seasoned with garlic and thyme!
A FLAVORFUL BRUSSEL SPROUTS RECIPE
I always have trouble with coming up with side dish recipes. I'm great with main dishes, but figuring out what to make to eat with those main dishes is always a challenge for me. But I always figure you can't go wrong with something green cooked in bacon fat.
TIPS FOR MAKING BRUSSEL SPROUTS:
- These little vegetables are pretty dense so covering them up while cooking will help them steam so they become more tender. Searing them in the bacon fat will make the edges brown and crispy. So you get the best of both worlds.
- When shopping for these little green cabbages, you want them to be bright green and wrapped really tight. Remove any loose leaves before cooking.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- thick-cut bacon
- fresh brussel sprouts
- fresh thyme (optional)
- salt and pepper
- chicken stock
- unsalted butter
HOW TO MAKE BRUSSEL SPROUTS WITH BACON:
In a large skillet over medium-low heat, cook the bacon until crispy, set aside, and leave the drippings in the pan. While the bacon is cooking, trim the stems off the brussel sprouts and cut them in half lengthwise.
Add the brussel sprouts, garlic, thyme (if using), salt and pepper to the pan.
Sear the brussel sprouts, allowing them to sit in the pan and tossing every minute or so until slightly charred over medium-low heat (about 8-10 minutes.)
Add the stock to the pan, scrape any brown bits off the bottom of the pan.
Cover and reduce the heat to low, and cook for 5 minutes until tender-crisp. Uncover and allow any excess liquid to cook-off. Finish with the butter, taste, and adjust seasoning if needed.
Chop the bacon and add it to the pan, stir to mix in and serve.
CRAVING MORE RECIPES? GIVE THESE A TRY!
BRUSSEL SPROUTS WITH BACON
- 4 slices thick-cut bacon
- 1 lb fresh brussel sprouts
- 2 cloves garlic, thinly sliced
- 2 rsp fresh thyme, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup chicken stock
- 2 tablespoon unsalted butter
- In a large skillet over medium-low heat, cook the bacon until crispy, set aside, and leave the drippings in the pan.
- Cover and reduce the heat to low, and cook for 5 minutes until tender-crisp.
- Uncover and allow any excess liquid to cook-off.
- When shopping for brussel sprouts, you want them to be bright green and wrapped really tight. Remove any loose leaves before cooking.