Recipes Ingredients Meat & Poultry Pork Recipes Brown-Sugar-and-Bacon-Glazed Brussels Sprouts Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 7, 2018 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr 5 mins Yield: 10 to 12 Serves Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock. Ingredients 3 pounds Brussels sprouts, trimmed 5 ounces bacon (about 5 slices), cut into ½-inch pieces 1 tablespoon extra-virgin olive oil 2 tablespoons thinly sliced garlic (from 4 to 5 cloves) 1 tablespoon fresh thyme leaves 5 tablespoons unsalted butter 3 tablespoons packed dark-brown sugar ½ cup turkey stock or low-sodium chicken broth Kosher salt and freshly ground pepper Directions Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan. Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve. Paola + Murray Originally appeared: Martha Stewart Living, November 2018 Rate It PRINT