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One skillet Thanksgiving Brussels sprouts are topped with bacon and goat cheese for a next-level side dish in only 30 minutes!
A Favorite Thanksgiving Side
Holidays (especially Thanksgiving) are ALL about the side dishes – at least for our family. A vegetable side dish is always a must, and today’s Thanksgiving Brussels sprouts have become a must-have at our holiday table.
Although we love our classic Roasted Brussel Sprouts, this version includes bacon and goat cheese, making it incredibly irresistible. Best part is this Thanksgiving side dish is ready to enjoy in only 30 minutes and is a quick addition to your holiday spread.
WHY WE LOVE IT:
- A quick side. From start to finish this easy side dish is on the table in only 30 minutes!
- One pan wonder. This is a one-skillet dish that won’t make a mess!
- Unmatched flavor. The light balsamic dressing and addition of bacon and goat cheese are out of this world!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 20 minutes
- 4 slices thick-cut bacon, sliced into ¼ -inch strips – or more if desired
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 1 teaspoon minced garlic – 2 cloves garlic, see How to Mince Garlic
- 1 tablespoon butter, or to taste – We used unsalted butter, but salted can be used.
- ½ cup chicken stock – or chicken broth
- garlic salt and ground black pepper to taste
- 1 tablespoon balsamic vinegar, or to taste
- goat cheese or Feta cheese – or Parmesan cheese
How to Make Thanksgiving Brussels Sprouts
- COOK. In a large skillet over medium heat (for an even cook, use a heavy-bottomed frying pan such as a cast iron skillet), add bacon pieces and cook for 9-11 minutes or until crisp. Transfer to a paper-towel-lined plate. Keep grease in the skillet.
- Add 1 pound brussels sprouts to the skillet, cut side down. Increase heat to medium-high heat and sauté sprouts in the bacon fat until lightly browned – about 3 minutes.
- Add 1 teaspoon minced garlic and 1 tablespoon butter and saute for 1 minute. Add ½ cup chicken stock and cover the skillet. Simmer until sprouts are bright green (3-5 minutes). Remove lid and season with garlic salt and pepper (to taste) and continue simmering until the liquid is gone and sprouts are more tender (another 3 -5 minutes).
- SERVE! Remove from skillet and toss with 1 tablespoon balsamic vinegar. Sprinkle on goat cheese or Feta cheese, and crumbled bacon.
Complete The Meal
Main Dishes
Desserts
More Brussels Sprouts
Caramelized Brussel Sprouts
30 mins
Parmesan Brussel Sprouts
25 mins
Brussel Sprout Salad
25 mins
Brussel Sprouts with Bacon
35 mins
Collections
Thanksgiving Brussels Sprouts
Equipment
Ingredients
- 4 slices thick-cut bacon, sliced into ¼-inch strips, cut into pieces or more, to taste
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 1 teaspoon minced garlic
- 1 tablespoon butter, or to taste
- ½ cup chicken stock
- garlic salt and ground black pepper to taste
- 1 tablespoon balsamic vinegar, or to taste
- goat cheese, or Feta cheese
Instructions
- In a large skillet over medium heat, (for an even cook use a heavy-bottomed frying pan such as a cast iron skillet) add bacon pieces and cook for 9-11 minutes or until crisp. Transfer to a paper-towel-lined plate. Keep grease in the skillet.
- Add Brussels sprouts to the skillet, cut side down. Increase heat to medium-high heat and saute sprouts in the grease until lightly browned – about 3 minutes.
- Add minced garlic and butter and saute for 1 minute. Add chicken stock and cover the skillet. Simmer until sprouts are bright green (3-5 minutes).
- Remove lid and season with garlic salt and pepper (to taste) and continue simmering until the liquid is gone and sprouts are more tender (another 3 -5 minutes).
- Remove from skillet and toss with 1 tablespoon balsamic vinegar. Sprinkle on goat cheese or Feta cheese, and crumbled bacon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a skillet on the stove, or on a baking sheet in the oven and crisp them up under a broiler.
