To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.
By the way, sauteed Brussels sprouts are clearly not just for Thanksgiving. They are one of my go-to vegetable dishes all fall and winter long. When I make just one container on a busy weeknight, I simply saute them in olive oil and season with a squeeze of lemon juice, salt and pepper.
Brussels Sprouts with Bacon
8 slices center cut bacon
1 tablespoon olive oil
10 cloves garlic, thinly sliced
3 containers Brussels sprouts, quartered lengthwise (about 27 ounces total)
1/2 cup low sodium chicken broth
- Cook the bacon in a large nonstick skillet until crisp. Transfer to a plate lined with paper towel; chop in 1/2-inch pieces when cool.
- Add the oil to the bacon drippings in the skillet and heat over medium high. Add the garlic and cook, stirring, 1 minute. Add the Brussels sprouts and cook, stirring occasionally, until lightly browned on the underside, about 4 minutes. Add the chicken broth and cook, stirring occasionally, until the Brussels sprouts are crisp-tender, 10-12 minutes. Remove from heat and stir in chopped bacon. Add salt and pepper to taste.
Makes 8 servings
Nutritional analysis per serving: 88 calories, 6 g protein, 10 g carbohydrates, 4 g fiber, 4 g fat, 1 g saturated fat, 164 mg sodium
For more Thanksgiving recipes and a guide to planning, click here.