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Brussels Sprouts with Bacon: Easy Do-Ahead Side Dish for Thanksgiving

November 20, 2011 By Marge Perry

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, sautéed 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 sauté them in olive oil and season with a squeeze of lemon juice, salt and pepper.

Brussels Sprouts with Bacon

The directions below call for using only one skillet and browning the Brussels sprouts in batches, but if you don’t mind cleaning an extra pan, you can save time by cooking them all at once in two skillets.
  • 8 slices bacon
  • 1 tablespoon olive oil
  • 10 cloves garlic, thinly sliced (lengthwise)
  • 3 pint containers Brussels sprouts, (about 27 ounces total)
  • 1/2 cup low sodium chicken or vegetable broth
  1. 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.
  2. Pour off all but a thin coating of the bacon fat from the pan. Add the oil to the bacon drippings in the skillet and heat over medium high. Add the garlic and cook, stirring, until lightly golden, about 1 minute. Add half the Brussels sprouts and cook until lightly browned on the underside, about 4 minutes. Remove from the pan and, first adding up to a tablespoon of oil if the pan seems dry, add the remaining Brussels sprouts, again cooking until lightly browned, about 4 minutes. Return the first set of Brussels sprouts to the pan (all are now in the pan together), 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.

Filed Under: Recipes, Side Dishes, Vegetables

Previous Post: « Thanksgiving Dessert #2: (Out of this World) Pumpkin Cheesecake
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Comments

  1. Amy Nieporent says

    November 20, 2011 at 10:44 am

    The much under appreciated ..but I love them…veggie!!

Trackbacks

  1. How to Pull Off Thanksgiving When You Have No Time (Simple, do-ahead recipes and planning tips) says:
    November 17, 2013 at 5:46 pm

    […] bunch of us love Brussels Sprouts, but since my Dad can’t stand them (even when they are cooked with bacon and lots of garlic, […]

  2. Six Do-Ahead and Delicious Thanksgiving Sides says:
    November 20, 2016 at 12:09 pm

    […] (Do-Ahead) Brussels Sprouts with Bacon […]

  3. the BEST LIST of Thanksgiving side dishes you can make ahead - It's Always Autumn says:
    October 21, 2017 at 9:42 pm

    […] 23. You can even make brussel sprouts the day before Thanksgiving! Try these brussel sprouts with bacon from A Sweet and Savory Life. […]

  4. The Thanksgiving Guide to Getting the Entire Meal on the Table Hot and At the Same Time says:
    November 18, 2018 at 11:40 am

    […] be made entirely ahead and reheated either on the stovetop or in the microwave in about 5 minutes. Brussels Sprouts with Bacon get reheated in a little broth on the […]

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