FEEDS 8
The key to this recipe is to not overcrowd the pans the Brussels sprouts are cooked in. For this reason, I call for you to use two pans. Trust me: It will mean the difference between the overcooked Brussels sprouts you hated as a kid and this nicely caramelized can’t-get-enough version.
KOSHER SALT
11/2 pounds BRUSSELS SPROUTS, trimmed and halved lengthwise
6 ounces thick-cut APPLE- or HICKORY-SMOKED BACON (about 6 slices)
1/4 cup OLIVE OIL
3/4 cup CHICKEN STOCK or store-bought chicken stock
4 tablespoons UNSALTED BUTTER
1 teaspoon finely chopped fresh THYME LEAVES
Freshly ground BLACK PEPPER
Bring a large pot of water to a boil. Add 1 tablespoon salt per quart of water. Create an ice bath. Add the Brussels sprouts to the boiling water and blanch them for 2 minutes. Drain the sprouts and plunge them into the ice bath to cool completely, about 3 minutes. Drain the sprouts again and pat them dry. You can blanch the sprouts several hours in advance; refrigerate them until you’re ready to proceed with the recipe.
Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 6 minutes. Remove the bacon from the skillet and drain on paper towels but leave the fat in the skillet. Slice the bacon into 1-inch pieces and set aside.
Pour half of the bacon fat into a second large skillet, add 2 tablespoons oil to each pan, and heat both over medium-high heat. Add the Brussels sprouts, dividing them between the two pans. Season each batch with 1/4 teaspoon salt and cook for 8 to 10 minutes, turning the sprouts occasionally, until golden brown. Add the chicken stock, butter, thyme, and 1/4 teaspoon pepper each, and cook until the sauce has reduced enough to coat the sprouts. Add the bacon back into the pans, season with salt and pepper to taste, and serve.