Brussels Sprouts with Bacon & Thyme

Brussels Sprouts with Bacon & Thyme
Photo by Scott Phillips


  • 1 large shallot, cut into ¼-inch disks
  • ½ tsp. fresh thyme leaves, coarsely chopped
  • 1 Tbs. real maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter, cut into 4 pieces
  • ¼ cup water; more if needed
  • 1-½ Tbs. olive oil; more if needed
  • + 4 more ingredients
    • 1 lb. Brussels sprouts (about 25), tough outer leaves discarded; sprouts quartered through the stem (or halved if small)
    • 2 thick slices bacon (about 3 oz.), cut into thin strips
    • 2 cloves garlic, peeled and smashed
    • 1 tsp. fresh lemon juice

Turn on the exhaust fan. Heat a 12-inch skillet or large wok over medium heat, put in the olive oil and bacon, and cook until the bacon is slightly browned and crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Increase the heat to high and heat ...

View full recipe at Fine Cooking


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