Thanksgiving Brussels Sprouts

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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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

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

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.

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.