Caramelized Brussels sprouts, salty bacon, and rich cream make up an easy and delicious side dish perfect for Thanksgiving or Christmas dinner. Makes 4 servings.
Prep Time:15 minutesmins
Cook Time:10 minutesmins
Total Time:25 minutesmins
Equipment
12 inch cast iron skillet
spatula or tongs (for flipping)
Ingredients
4slicesbacondiced
1poundbrussels sproutstrimmed and cut in half
½cupchicken broth
¼cupheavy cream
salt and pepper to taste
Instructions
Prep. Prepare the Brussels sprouts by removing the outer leaves and cutting them in half (or thirds if they are very large).
Cook the bacon. Heat a 12-inch cast iron skillet over medium heat. Add the diced bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate, leaving half of the bacon grease in the skillet.
Brown the Brussels sprouts. Increase the heat to medium-high. Place the Brussels sprouts cut side down in the skillet. Cook without stirring until they are browned and caramelized, about 3 minutes. Flip the Brussels sprouts and cook for another 3 minutes.
Cook the sprouts. Pour the chicken broth into the skillet, reduce the heat to medium-low, and cover. Cook until the Brussels sprouts are fork-tender, about 4 minutes, then season with salt and pepper to taste.
Add the cream. Remove the lid and stir in the heavy cream. Cook, stirring occasionally, until the cream reduces and coats the Brussels sprouts, about 2 minutes. The vegetables should not look "creamy."
Serve. Remove from the heat and stir in the cooked bacon. Serve immediately.
Notes
You can double this recipe easily, it will still fit in a 10-inch skillet!