2 lbs brussels sprouts
4 or 5 slices of thick-cut bacon, chopped fairly fine
4 shallots, chopped fine
2 teaspoons fresh thyme, chopped fine
1¼ cups chicken stock, turkey stock or vegetable stock (more, if needed)
3 teaspoons salt
3 tablespoons olive oil
2 tablespoons unsalted butter

Wash the sprouts.  Trim the tough outer leaves, slice off the stem end and cut into quarters.  (If the sprouts are tiny, only cut into halves)

In a large sauté pan, cook the bacon over medium heat until golden.  Remove from pan with slotted spoon and transfer to a bowl.  Set aside.

Pour off the fat in the pan and throw away, but don’t wash out the pan.

Add the shallots and thyme to the pan and sauté over medium heat until soft.  Transfer the shallots/thyme to the bowl with the bacon.  Add ¼ cup of stock to the pan and stir, scraping up all the brown bits from the bottom.  Pour this into the bowl with the bacon and shallots.

Making sure the pan isn’t too hot, wipe it out with paper towels.  Melt butter and olive oil over medium high heat.  Add the brussels and salt, stirring to coat.  Cook about 4 minutes or until they start to brown.  Stir, then continue cooking 4 minutes more.  Add another ¼ cup of stock and stir.   Continue cooking, adding more stock as needed and stirring occasionally, until brussels sprouts are soft – about 15 minutes more.  Add the bacon mixture and any remaining stock and stir well.  Heat through.   Serve immediately.

Serves 8 – 10

Adapted from Williams Sonoma 

Katherine Reback