Skillet-Braised Brussels Sprouts
This recipe transforms Brussels sprouts into a flavourful side dish by braising them in a skillet. They are first browned in rendered bacon fat, then simmered with garlic and chicken stock. The finished sprouts are tossed with crispy bacon, butter, and balsamic vinegar for a savoury, tangy glaze. It's a simple yet impressive accompaniment ready in about 25 minutes, perfect for pairing with a variety of main courses.
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
- 0.5 cup chicken stock
- 1 tablespoon butter, or to taste
- 1 tablespoon balsamic vinegar, or to taste
- salt and ground black pepper to taste
Method
- In a large cast iron skillet, cook the sliced bacon until it is just crisp, which should take 5 to 7 minutes. Move the bacon to a plate lined with paper towels, leaving the grease in the pan.
- Arrange the halved Brussels sprouts in the skillet with their cut sides facing down. Saute them in the reserved bacon fat until they develop a light brown colour, for 2 to 3 minutes.
- Introduce the sliced garlic to the skillet and cook until its aroma is released, about 30 seconds.
- Pour the chicken stock into the skillet and cover it with a lid. Let the sprouts simmer until they turn bright green, 3 to 5 minutes. Uncover and continue cooking until the liquid has evaporated and the sprouts reach your preferred tenderness, for another 3 to 5 minutes.
- Take the skillet off the heat. Stir in the cooked bacon, butter, balsamic vinegar, salt, and pepper until the butter has fully melted.
Nutrition (per serving)
Calories207 kcal
Fat16 g
Protein7 g
Sodium369 mg
Recipe details
CategorySide dish
Cuisineamerican
Authorkyle
