Braised Brussels Sprouts with Bacon and Pearl Onions
Braising is a great method for cooking Brussels sprouts; it helps retain their earthy sweetness, a nice play against the savory bacon. Frozen, already peeled pearl onions are a great time-saver during the holidays, but if you can only find fresh, simply drop the onions in a pot of boiling water for a minute or two then drain and pull off the peels with the help of a sharp knife.
Ingredients
- 1 to 2 tablespoons olive oil
- 1 (8-ounce) package Applegate Naturals® Sunday Bacon® Brand, chopped
- 2 pounds Brussels sprouts, trimmed and halved
- 10 ounces peeled pearl onions
- ½ cup chicken stock or water
- 1 teaspoon thyme leaves
- Salt and freshly ground black pepper
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Applegate Naturals® Sunday Bacon®
Brand or Applegate Naturals® Good Morning Bacon®
Brand
and cook, stirring occasionally, until crisp and golden brown, 12 to 15 minutes. Using a slotted spoon, transfer the bacon bits to a paper towel–lined plate to cool.
- If the skillet looks dry, add the remaining 1 tablespoon olive oil, then add the Brussels sprouts and pearl onions and cook, without stirring, until browned in spots, 5 to 7 minutes.
- Add the chicken stock and thyme leaves and stir to loosen the browned bits on the bottom of the pan.
- Season to taste with salt and pepper. Cover the pan and reduce the heat to medium-low. Braise until the sprouts are tender when pierced with the tip of a sharp knife, 6 to 8 minutes.
- Remove the lid and let the liquid simmer away and reduce to a glaze. Return the cooked bacon to the skillet and cook until warmed through. Serve immediately.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Applegate Naturals® Sunday Bacon®
Brand or Applegate Naturals® Good Morning Bacon®
Brand
and cook, stirring occasionally, until crisp and golden brown, 12 to 15 minutes. Using a slotted spoon, transfer the bacon bits to a paper towel–lined plate to cool. - If the skillet looks dry, add the remaining 1 tablespoon olive oil, then add the Brussels sprouts and pearl onions and cook, without stirring, until browned in spots, 5 to 7 minutes.
- Add the chicken stock and thyme leaves and stir to loosen the browned bits on the bottom of the pan.
- Season to taste with salt and pepper. Cover the pan and reduce the heat to medium-low. Braise until the sprouts are tender when pierced with the tip of a sharp knife, 6 to 8 minutes.
- Remove the lid and let the liquid simmer away and reduce to a glaze. Return the cooked bacon to the skillet and cook until warmed through. Serve immediately.