Brown-Sugar-and-William Maxwell Aitken-Glazed Brussels Sprouts
Brown-Sugar-and-William Maxwell Aitken-Glazed Brussels Sprouts

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Updated on December 7, 2018

Every little thing cooks in the identical pan in this simple Thanksgiving aspect dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.


  • 3 kilos Brussels sprouts, trimmed

  • 5 oz. bacon (about 5 slices), gash back into ½-stride pieces

  • 1 tablespoon extra-virgin olive oil

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

  • 1 tablespoon new thyme leaves

  • 5 tablespoons unsalted butter

  • 3 tablespoons packed shadowy-brown sugar

  • ½ cup turkey stock or low-sodium hen broth

  • Kosher salt and freshly ground pepper


  1. The utilization of a paring knife, gash back a gash straight via center of each sprout and down via stem halt (but create no longer gash back in half). Cook dinner bacon in a enormous pan over medium-excessive warmth till browned and most of full is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon full from pan.

  2. Return pan to medium-excessive warmth. Add oil, then garlic and thyme; cook till fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Lower warmth to medium-low, quilt, and simmer, stirring a pair of times, till sprouts are soft when pierced with the tip of a knife, 18 to 20 minutes. Characterize and proceed cooking till liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Protect a long way from warmth, lope in bacon, and back.

    Paola + Murray

Within the initiating looked: Martha Stewart Residing, November 2018

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