Ingredients
3 pounds Brussels sprouts, trimmed
5 ounces bacon (about 5 slices), cut into 1/2-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
1/2 cup turkey stock or low-sodium chicken broth
Kosher salt and freshly ground pepper
Preparation
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.
