When I was a kid, I thought bacon could make anything taste good—even Brussels sprouts. Now that I’m all grown up, I realize the secret to this recipe from my great-aunt Carole is the braising technique, which ensures that the Brussels sprouts are tender without being mushy or waterlogged, as is usually the case when these little cabbages are boiled. -- Stephanie Alleyne
- 8 strips bacon, chopped
- 2 large shallots, chopped fine
- 2 garlic cloves, minced
- 2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
- 1 cup low-sodium chicken broth
- 2 teaspoons minced fresh thyme
- 4 teaspoons sherry vinegar
- 2 tablespoons unsalted butter
- Salt and pepper
- 1/2 cup pecans, toasted and chopped
Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.
Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.
Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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