Ingredients
1-1/2 Tbs. olive oil; more if needed
2 thick slices bacon (about 3 oz.), cut into thin strips
1 large shallot, cut into 1/4-inch disks
2 cloves garlic, peeled and smashed
1 lb. Brussels sprouts (about 25), tough outer leaves discarded; sprouts quartered through the stem (or halved if small)
Kosher salt and freshly ground black pepper
1/4 cup water; more if needed
1/2 tsp. fresh thyme leaves, coarsely chopped
1 Tbs. real maple syrup
1 tsp. fresh lemon juice
1 Tbs. unsalted butter, cut into 4 pieces
Fine Cooking
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2 thick slices bacon (about 3 oz.), cut into thin strips
1 large shallot, cut into 1/4-inch disks
2 cloves garlic, peeled and smashed
1 lb. Brussels sprouts (about 25), tough outer leaves discarded; sprouts quartered through the stem (or halved if small)
Kosher salt and freshly ground black pepper
1/4 cup water; more if needed
1/2 tsp. fresh thyme leaves, coarsely chopped
1 Tbs. real maple syrup
1 tsp. fresh lemon juice
1 Tbs. unsalted butter, cut into 4 pieces
Description
Fine Cooking
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