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.
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.
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.