Bacon Lover’s Brussel Sprouts | Culture Kitchen

Instructions

• 6 slices thick-cut applewood-smoked bacon, cut into ½-inch pieces
• 1 tbsp extra-virgin olive oil
• 1½ lb. fresh Brussels sprouts, trimmed and halved lengthwise
• ½ lb. baby Yukon gold potatoes, quartered (roughly the same size as sprouts)
• 1 small shallot, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 cup low-sodium chicken stock
• 1 tsp pure maple syrup (or drizzle to taste)
• 1 tsp fresh thyme leaves (plus more for garnish)
• Sea salt and freshly cracked black pepper, to taste
• ½ tsp smoked paprika (optional, but deepens the flavor)
• 1 tbsp sherry vinegar or lemon juice (for finishing)

1. In a large skillet over medium heat, add bacon and cook until crisp and golden, about 5–6 minutes. Transfer bacon to a plate with a slotted spoon, leaving about 1 tbsp of fat in the pot.
2. Add olive oil to the pot along with shallots and garlic. Sauté 1–2 minutes until fragrant and lightly golden. Deglaze with a splash of stock, scraping up the dredging from the bottom. Add the vegetables: Toss in the Brussels sprouts and potatoes. Season lightly with salt, black pepper, and smoked paprika. Stir for 2–3 minutes until the edges begin to caramelize.
3. In the same pot, add the butter, remaining stock, maple syrup, and thyme, mix well, and cover with a lid for 7-8 minutes
4. Return bacon to the skillet and stir gently to coat everything in that buttery, smoky glaze. Add a drizzle of sherry vinegar or lemon juice to balance the richness.