Thanksgiving Brussels Sprouts

Name: Thanksgiving Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Thanksgiving Brussels Sprouts Ingredients
How to Make Thanksgiving Brussels Sprouts
Kristyn's Recipe Tips
Thanksgiving Brussels Sprouts Recipe
Recipe FAQ
Complete The Meal

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 think you’ll 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 for Thanksgiving Brussels sprouts on a kitchen counter.

Thanksgiving Brussels Sprouts Ingredients

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.

Kristyn’s Recipe Tips

Cook bacon first. Using the rendered bacon fat adds a smoky, savory flavor that makes the sprouts extra delicious.
Start cut side down. Browning the flat side first gives the sprouts a caramelized, nutty flavor.
Simmer with stock. A splash of chicken stock softens the sprouts while keeping them tender and flavorful.
Finish with flair. A drizzle of balsamic vinegar and a sprinkle of goat or feta cheese balances the richness with tangy brightness.

A white bowl of Thanksgiving Brussels sprouts.

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Thanksgiving Brussels Sprouts Recipe

By: Kristyn Merkley

One skillet Thanksgiving Brussels sprouts are topped with bacon and goat cheese for a next-level side dish in only 30 minutes!

Servings: 6

Prep: 10

Cook: 20

Total: 30

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

For an even cook, we recommend using a heavy-bottomed pan like a cast iron skillet.

How to store. Store leftovers in an airtight container in the fridge for 2-3 days.

Nutrition

Serving: 1g, Calories: 160kcal, Carbohydrates: 8g, Protein: 6g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 222mg, Potassium: 368mg, Fiber: 3g, Sugar: 2g, Vitamin A: 638IU, Vitamin C: 64mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

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.