Braised Brussels Sprouts with BaconBrussels sprouts are little cabbages, which means they can be a bit tough. Braising softens them so that they're nice and tender.
For a vegetarian version: Omit the bacon and sauté the brussels sprouts in butter instead. And substitute vegetable stock for the chicken stock.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1½ lbs. Brussels sprouts
- ½ lb smoked bacon
- 1½ cups chicken stock
- 2 Tbsp butter
- Kosher salt to taste
- Freshly squeezed lemon juice, to taste
- Trim the stems off the Brussels sprouts, then slice them in half or into quarters, depending on how crunchy you want them — the smaller you cut them, the more tender they'll be.
- Dice the bacon and add to a cold sauté pan. Heat slowly over low heat, stirring frequently, until the fat starts to render and the meat turns golden brown and crispy but not burnt.
- Add the Brussels sprouts and sauté over medium-high heat for a few minutes, or until they're slightly browned. This caramelization will add a lot of flavor to the recipe.
- Add the stock (the liquid should partially cover the sprouts), bring to a boil, then lower to a simmer and cook until the liquid is reduced by about half (10 to 15 minutes), stirring occasionally.
- Stir in the butter, season with Kosher salt and lemon juice and serve right away.