Braised Brussels Sprouts with Bacon. Melt butter with olive oil in a large pot over medium-high heat. Sweet, nutty braised Brussels sprouts with crispy bacon, butter and cheese make the ultimate side dish for any meal and is perfect for the festive season. Confession time: I have hated Brussels sprouts for all of my life. "Little balls of stink", I used to call them.

This is a super simple recipe for braising brussels sprouts. Saute up a bit of bacon then add some chopped shallots for sweetness. Serve as a hearty side dish for Thanksgiving, Christmas, or at any meal worth celebrating! You can cook Braised Brussels Sprouts with Bacon using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Braised Brussels Sprouts with Bacon

1. Prepare 3 slice of of bacon.
2. You need 1 1/2 lb of Brussels sprout.
3. You need 1 cup of Reduced sodium chicken broth (more if needed).
4. It's 1 tsp of chopped fresh thyme (1/2 t. Dried thyme).
5. Prepare 1 of Salt and pepper to taste.

In a large skillet, cook bacon over medium heat until crisp. In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Season with salt and pepper, to taste, and toss bacon back into pan.

Braised Brussels Sprouts with Bacon step by step

1. Preheat oven to 350. In large heavy skillet over medium heat, cook bacon until crisp. Using a slotted spoon, transfer to a paper towel lined plate. crumble into large pieces..
2. In same skillet over medium heat, cook sprouts in bacon about 5, until they start to brown, shaking the pan often. Add broth (it should come about 1/3 of the way up the sides of the sprouts) bring broth to a simmer. Transfer to oven, cook 15 minutes, until sprouts are cooked but have some bite..
3. using a slotted spoon, transfer sprouts to a medium serving bowl, season with thyme, salt and pepper and garnish with crumbled bacon..

For this recipe, you'll first render some bacon in a skillet, then caramelize the brussels sprouts in that same pan, in the bacon fat, before adding some stock and simmering for a few minutes. But as we said, the goal is tender but still crunchy brussels sprouts. To trim Brussels sprouts, simply cut off the stem end and halve. If they're large, you can quarter them, just making sure the Brussels sprouts are cut into uniform pieces so that they'll cook evenly. If you don't want to discard the leftover bacon drippings.