Brussels Sprouts with Bacon

For many families, Brussels sprouts are a given at the Thanksgiving table. If you wish, prepare ahead through Step 2; then finish cooking at the last minute.

3 containers (10 ounces each) Brussels sprouts, trimmed and cut lengthwise in half

6 slices bacon

1 tablespoon olive oil

2 garlic cloves, finely chopped

1⁄2 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

1⁄4 cup pine nuts (pignoli), toasted

• In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add Brussels sprouts and heat to boiling. Cook until tender-crisp, about 5 minutes; drain.
• In 12-inch skillet, cook bacon over medium heat until browned. With tongs, transfer bacon to paper towels to drain; crumble.
• Discard all but 1 tablespoon bacon drippings from skillet. Add oil and heat over medium-high heat. Add Brussels sprouts, garlic, salt, and pepper. Cook, stirring frequently, until Brussels sprouts are lightly browned, about 5 minutes. To serve, sprinkle with pine nuts and bacon.

Makes 10 accompaniment servings.

Prep: 15 minutes

Cook: 25 minutes