The Table: Sauteed Brussels Sprouts…

Fall Fare: 

Sauteed Brussels Sprouts


  • 4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
  • 1 pound Brussels sprouts, trimmed and halved, or more to taste
  • 1 clove garlic, thinly sliced, or more to taste
  • 1/2 cup chicken stock, or more as needed
  • 1 tablespoon butter, or to taste
  • 1 tablespoon balsamic vinegar, or more to taste
  • salt and ground black pepper to taste


  1. Place bacon in a large skillet over medium-low heat; cook until crispy, about 12 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.

  2. Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 3 to 4 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.

  3. Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.

  4. Remove skillet from heat and stir crumbled bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

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