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Recipe

Brussels Sprouts with Bacon & Thyme

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Scott Phillips

Servings: four as a side dish.

 

Ingredients

  • 1-1/2 Tbs. olive oil; more if needed
  • 2 thick slices bacon (about 3 oz.), cut into thin strips
  • 1 large shallot, cut into 1/4-inch disks
  • 2 cloves garlic, peeled and smashed
  • 1 lb. Brussels sprouts (about 25), tough outer leaves discarded; sprouts quartered through the stem (or halved if small)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup water; more if needed
  • 1/2 tsp. fresh thyme leaves, coarsely chopped
  • 1 Tbs. real maple syrup
  • 1 tsp. fresh lemon juice
  • 1 Tbs. unsalted butter, cut into 4 pieces

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 20
      Sodium (mg): 410
      Carbohydrates (g): 15
      Fiber (g): 4
      Protein (g): 6

Preparation

  • Turn on the exhaust fan. Heat a 12-inch skillet or large wok over medium heat, put in the olive oil and bacon, and cook until the bacon is slightly browned and crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Increase the heat to high and heat the pan for 20 seconds. If the bacon hasn’t rendered much fat, add another 1 Tbs. oil and then add the shallot, garlic, and Brussels sprouts. Season well with salt and pepper and cook, stirring often, until the sprouts begin to brown, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam) and thyme, and cover the pan with the lid ajar. Cook until the sprouts are tender, about 5 minutes. (If the water evaporates before the sprouts are done, add more, 1 Tbs. at a time). Add the maple syrup, lemon juice, and reserved bacon. Swirl in the butter, season to taste with salt and pepper, and serve immediately.

Reviews

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Reviews

  • newkiwi | 12/18/2010

    Fantastic! This is THE way to prepare brussels sprouts. Even folks who think they don't like them should try this.

  • tonibrush | 11/27/2009

    Excellent! Will definitely make this again, received raves at our Thanksgiving table

  • appraisit | 10/07/2009

    I got this recipes about 6 months ago when I purchased some very small brussel sprouts. It is excellant, I used some home made maple surup from The Charity Islands in Michigan. It is my favorite.

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