Everything cooks in the same pan for this easy Thanksgiving side dish!
5lbs Brussels sprouts, trimmed
5 ounces bacon (about 5 slices), cut into 1/2-inch pieces
1 tbls. extra virgin olive oil
2 tbls. thinly sliced garlic (from 4 to 5 cloves)
1 tbls. fresh thyme leaves
5 tbls. unsalted butter
3 tbls. packed dark-brown sugar
Kosher salt and freshly ground pepper
½ cup turkey stock or low-sodium chicken broth
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 med-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tbs 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 tsp salt, and 1/4 tsp pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to med-low, cover and simmer 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.