a delicious dessert that is suitable for picnics or lunches.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 1 clove garlic, thinly sliced, or more to taste
- ½ cup chicken stock
- 1 tablespoon butter, or to taste
- 1 tablespoon balsamic vinegar, or to taste
- salt and ground black pepper to taste
Instructions
- Cook bacon in a large cast iron skillet over medium heat until just crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, reserving bacon grease in the skillet.
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- Place Brussels sprouts in the skillet with the cut-sides down. Increase heat to medium-high and saute in the bacon grease until lightly browned, 2 to 3 minutes.
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- Add garlic and saute until fragrant, about 30 seconds.
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- Pour in chicken stock and cover skillet with a lid; simmer until Brussels sprouts are bright green, 3 to 5 minutes. Remove the lid and continue simmering, until liquid is evaporated and sprouts are at desired tenderness, 3 to 5 more minutes.
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- Remove skillet from the heat. Add bacon, butter, balsamic vinegar, salt, and pepper; stir until butter is melted.
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- Use a skillet large enough to cook Brussels sprouts in a single layer. This will enable them to brown more evenly.
- If you like your sprouts softer, add a little more stock and braise them for longer.
Reviews
Very tasty!
Delicious and very easy.
Fantastic and easy! Made as written and both my husband and I loved it! Served with chef John’s smothered pork chops and dinner was perfect!
I have made these so many times, love them! They always turn out perfect. Definitely use a cast iron for this!
substituted cashews for bacon.
Pretty good and not soggy at all. Definitely prefer them more crisp myself so maybe throw it in there a few more minutes or at a higher heat.
The high heat on the Brussels when you brown them is key. I browned them really well before adding the chicken stock. The dish was a hit with my mom who generally hates Brussels.
My husband, who isn’t crazy about Brussels Sprouts, fought for these.
My family and I loved this recipe. The only change I made was to add portabello mushrooms. It was delicious.
Very easy and enjoyable.
Bacon, balsamic, and Brussel sprouts. What’s not to like? Easy-to-follow recipe. Tasty side dish. I’ll make this again.
These were great, and I do not even like Brussel sprouts! I don’t fry often because of the grease splatters, but these are worth the mess. I did use 2lb Brussel sprouts and 8 slices of bacon and I used turkey soup because that is what I had. They had just the right balance of flavor without the cabbagey taste or smell.
Kids tend to shy away from Brussels Sprouts. Not this. They devoured this recipe.
Not being a fan of bacon in my veggies, I simply sauteed in 2 T butter and a bit of olive oil. Otherwise, I adhered to the recipe. Delicious! The sprouts were tender, not overcooked, and sweet. I made this dish specifically to serve with the Poulet de Provencal recipe here on allrecipes. Together with mashed white potatoes the meal was fit for a holiday dinner.
Very tasty and easy to make. I only cut two slices of bacon and tossed the Brussels in olive oil before adding to pan. Turned the heat up high to get a good char, and then just enough chicken stock to create steam to finish the cooking (to avoid sogginess). Threw in some fresh corn at the end. I will definitely make this again.
The absolute best Brussel’s sprouts recipe I’ve ever made! Even my son, who thinks he doesn’t like Brussel’s sprouts, raved how delicious they were! A keeper recipe for sure!
Best braised brussel sprouts. Delicious
I had no time to think about this recipe..I was too busy devouring it!
Great recipe. Simple and quick easy. I didn’t have bacon so I used olive oil. Good substitute but I think bacon would have been better. I added sweet pepper and used another tsp more of vinegar.
I have always loved brussels sprouts so it it difficult to imagine raising the bar. However, the bar has been raised. A lot!
We liked this but it was a tad on the softer side for my liking. Would like them to be a tad crispier