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Brussels Sprouts with Bacon & Thyme


Serves four as a side dish.

  • To learn more, read:
    Sear & Steam Vegetables
  • by from Fine Cooking
    Issue 57

  • 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

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.

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

Photo: Scott Phillips

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

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

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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