- 3 slices bacon, for garnish
- 1 1/2 pounds Brussels sprouts, trimmed and halved if large
- 1 cup reduced-sodium chicken broth, or more if needed
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried whole thyme
- Salt and pepper, to taste
Serves 6 to 8
The reason Brussels sprouts have a bad reputation is because they are often overcooked. In this savory side dish, the tiny cabbages are first browned and then braised in the oven until just cooked through, which brings out their nutty flavor.
1. Preheat oven to 350 degrees F. In large heavy skillet over medium heat, cook bacon until crisp. Using a slotted spoon, transfer to a paper-towel-lined plate. Crumble into large pieces.
2. In same skillet over medium heat, cook sprouts in bacon fat about 5 minutes, until they start to brown, shaking the pan often. Add broth (it should come about 1/3 of the way up the sides of the sprouts); bring broth to a simmer. Transfer to oven, cook 15 minutes, until sprouts are cooked but still have some bite. 3. Using a slotted spoon, transfer sprouts to a medium serving bowl, season with thyme, salt and pepper and garnish with crumbled bacon. Tip: Test sprouts for doneness by poking one with a paring knife. The knife should slide in easily, yet with some give. The sprouts should not be soft.
Debbie says: "I do so enjoy Brussels sprouts. I never could interest Will or Olivia in them, and that's their loss."
Recipe from " Debbie Macomber's Cedar Cove Cookbook."