Bacon Brussels Sprouts

 

It’s time to re-think Brussels Sprouts.  If you haven’t eaten Brussels Sprouts since you were a kid after some sort of horrible experience eating them boiled, steamed, flavorless…shall I go on?  You get the picture.  I am here to tell you that Bacon Brussels Sprouts will totally turn you around.  These have flavor, crispy bits of crunchy leaves and most importantly bacon, enough said.

We have friends who now request these when we have them over for dinner, who knew, right?  He was one of the first to admit that he hadn’t had them since childhood and he is now a true believer. With Thanksgiving coming up, it’s time to start thinking about menu planning and all of the sides you are going to prepare.  Now don’t panic, I didn’t say this to stress you out…rather to offer a suggestion of something to start thinking about so you have less stress in the long run.  I made these a few years ago for our Thanksgiving and every year when I try to throw in a different green veggie, my husband says no.  Forget the green bean casserole, to him, it would not be Thanksgiving without this dish.

So, my hope is that you’ll try them.  Maybe you’re already a fan but you haven’t tried them with bacon yet…you’re missing out.  Our kids eat them no problem, so at least  I know I’m reversing that childhood distaste in my own house.  Ok, this is starting to sound like a public service announcement, pardon me while I slide off my soapbox. One last thing, there is another variation to this recipe which is also very tasty.  If you have a nice balsamic vinegar, you can drizzle about a Tablespoon over the sprouts at the end before topping with fresh thyme and chopped bacon or in lieu of bacon if you want a lighter version.  A little bit of balsamic goes a long way.  If you want it a little more syrupy, you can reduce 1/4 cup on low heat for about 10 minutes.  When I do this, I add it a splash of chicken stock so it doesn’t get too thick or burn.  Now that is a mess to clean up…been there, done that.  Ok, go make some Bacon Brussels Sprouts, you won’t be disappointed!

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Bacon Brussels Sprouts
It's time to re-think Brussels Sprouts. If you haven't eaten Brussels Sprouts since you were a kid after some sort of horrible experience eating them boiled, steamed, flavorless...shall I go on? You get the picture. I am here to tell you that Bacon Brussels Sprouts will totally turn you around. These have flavor, crispy bits of crunchy leaves and most importantly bacon, enough said.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450F. Heat an oven proof pan over medium heat. Add bacon and cook on both sides, about 8 minutes. Remove and place on a paper towel lined plate. When it's cool, chop bacon into a small dice. Set aside.
  2. Add the diced shallot to the bacon grease, stir for one minute, just until softened, don't brown it. Add the brussels sprouts and stir to combine. Bring up to a Med High heat. Add red pepper chili flakes, salt, pepper and fresh thyme.
  3. Add chicken stock to deglaze the pan, scraping up the brown bits with a wooden spoon. Place in oven on top rack for about 10 minutes. Crank it up to broil for last few minutes to get the loose leaves nice and crispy but not burned, keep an eye on them.
  4. Remove, top with reserved chopped bacon, a little more fresh thyme and taste for seasoning, add salt and pepper if desired. It's important to do this last because the bacon will add salt.
Recipe Notes

See Recipe front page for a variation of adding or substituting Balsamic Vinegar to the recipe.

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