Braised Brussels Sprouts with Bacon and Pearl Onions

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Braising is a great method for cooking Brussels sprouts; it helps retain their earthy sweetness, a nice play against the savory bacon. Frozen, already peeled pearl onions are a great time-saver during the holidays, but if you can only find fresh, simply drop the onions in a pot of boiling water for a minute or two then drain and pull off the peels with the help of a sharp knife.

Serves 8 | Total Time: Less Than 60 Mins

Ingredients

1 to 2 tablespoons olive oil
1 (8-ounce) package Applegate Naturals^® Sunday Bacon^® Brand, chopped
2 pounds Brussels sprouts, trimmed and halved
10 ounces peeled pearl onions
½ cup chicken stock or water
1 teaspoon thyme leaves
Salt and freshly ground black pepper

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Applegate Naturals^® Sunday Bacon^® Brand or Applegate Naturals^® Good Morning Bacon^® Brand
and cook, stirring occasionally, until crisp and golden brown, 12 to 15 minutes. Using a slotted spoon, transfer the bacon bits to a paper towel–lined plate to cool.
If the skillet looks dry, add the remaining 1 tablespoon olive oil, then add the Brussels sprouts and pearl onions and cook, without stirring, until browned in spots, 5 to 7 minutes.
Add the chicken stock and thyme leaves and stir to loosen the browned bits on the bottom of the pan.
Season to taste with salt and pepper. Cover the pan and reduce the heat to medium-low. Braise until the sprouts are tender when pierced with the tip of a sharp knife, 6 to 8 minutes.
Remove the lid and let the liquid simmer away and reduce to a glaze. Return the cooked bacon to the skillet and cook until warmed through. Serve immediately.