Martha Stewart Brown-Sugar-and-Bacon-Glazed Brussels Sprouts

Martha Stewart Brown-Sugar-and-Bacon-Glazed Brussels Sprouts are a sticky, tender side dish with crisp bacon, garlic and thyme that comes together in 1 hour 5 minutes. This one-pan Thanksgiving side dish fits holiday dinners, Christmas tables and big family gatherings.

Cut a slit through the center and stem end of every sprout before cooking, because that lets the buttery glaze and heat reach the middle. Skip it and the centers stay firm while the outer leaves go soft.

Martha cooks the bacon first and keeps just 1 tablespoon of its fat to build everything else in the same pan. The sprouts then simmer in turkey stock, butter and brown sugar until the liquid reduces to a glaze, so you get tender sprouts without a separate sauce.

Martha Stewart Brown-Sugar-and-Bacon-Glazed Brussels Sprouts

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

190

kcal

The sprouts simmer covered until tender, then cook uncovered until the buttery brown sugar stock reduces to a shiny glaze. Stirring in the crisp bacon at the very end keeps it crunchy instead of soggy.

Ingredients

• 3 pounds Brussels sprouts, trimmed
  

• 5 ounces bacon (about 5 slices), cut into ½-inch pieces
  

• 1 tablespoon extra-virgin olive oil
  

• 2 tablespoons thinly sliced garlic (from 4 to 5 cloves)
  

• 1 tablespoon fresh thyme leaves
  

• 5 tablespoons unsalted butter
  

• 3 tablespoons packed dark-brown sugar
  

• 1/2 cup turkey stock or low-sodium chicken broth
  

• Kosher salt and freshly ground pepper
  

Directions

• Slit the sprouts: Use a paring knife to cut a slit straight through the center of each of the 3 pounds of trimmed sprouts and down through the stem end. Don't cut them in half, because the sprouts need to hold together in the pan.
• Brown the bacon: Cook 5 ounces of bacon, cut into ½-inch pieces, in a large pan over medium-high heat for about 7 minutes. Once it's browned and most of the fat has rendered, drain it on paper towels and pour off all but 1 tablespoon of fat.
• Build the base: Return the pan to medium-high heat and add 1 tablespoon olive oil, 2 tablespoons sliced garlic and 1 tablespoon thyme leaves. Cook for about 30 seconds, just until it smells fragrant.
• Add the glaze: Add the sprouts, 5 tablespoons butter, 3 tablespoons dark brown sugar, 1/2 cup turkey stock, 2 teaspoons salt and 1/4 teaspoon pepper. Bring it to a boil while stirring, so every sprout gets coated.
• Simmer covered: Reduce the heat to medium-low, cover the pan and simmer for 18 to 20 minutes, stirring a few times. They're ready when the tip of a knife slides into a sprout easily.
• Reduce to a glaze: Uncover the pan and keep cooking for 7 to 9 minutes. The liquid is done when it thickens into a glaze that coats the sprouts evenly.
• Finish and serve: Take the pan off the heat and stir in the cooked bacon. Then serve right away while the glaze is still glossy.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why do you cut a slit in each Brussels sprout?

The slit through the center and stem end lets the heat and glaze get inside the sprout. Without it, the middle can stay firm while the outside turns soft. Just don't cut all the way through, or the sprouts fall apart as they simmer.

Can I make these Brussels sprouts ahead for Thanksgiving?

Yes, you can cook them through the glazing step, then cool and refrigerate them for a day or two. Reheat gently in a skillet over medium-low heat with a splash of stock. Stir in the bacon only after reheating so it stays crisp.

What can I use instead of turkey stock?

Low-sodium chicken broth works just as well and is what the source suggests. Use the same 1/2 cup. Low-sodium matters because the glaze reduces, and regular broth can make it too salty.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for about 3 days. Reheat them in a skillet rather than the microwave, which can leave the sprouts mushy. The bacon will soften, but the flavor holds up fine.

What's the most common mistake with glazed sprouts?

Pulling them off the heat before the liquid has reduced is the usual problem. You want a glaze that clings to the sprouts, which takes the full 7 to 9 minutes uncovered. If it's still watery, keep cooking and stir often.