The day has come when my boyfriend doesn't flinch when I suggest brussels sprouts at dinner time. I guess all of those times sautéing them in bacon fat has paid off! Naturally when we were thinking of side dishes for our 2nd annual Thanksgiving-for-the-two-us but-we-actually-made-enough-for-a-small-village dinner, I suggested brussels sprouts, and Andrew was game. This is actually a very simple recipe, which can be a blessing on Thanksgiving day when you are trying to tend to 10 different dishes. The most time consuming part is separating all of the brussels sprout leaves. I suggest you recruit a team of helpers for this, or maybe make it into a contest of who can separate all of theirs first?! Yeah, I like that game! Plus, there's bacon. But my favorite part has got to be the tang from the splash of red wine vinegar. It just adds something extra to an already incredible side dish.
Crispy Brussels Sprouts with Bacon
Ingredients:
- 2 lbs. brussels sprouts, stems trimmed, halved, leaves separated
- 1 tbsp. olive oil (or bacon fat)
- 2 garlic cloves, thinly sliced
- 1 sprig thyme, peeled from stem
- 6 strips bacon, cooked, chopped
- 1 tbsp. red wine vinegar
- 2 tbsp. chopped hazelnuts
- salt and pepper to taste
Heat olive oil over medium heat. Add the garlic and thyme and cook for 1-2 minutes until fragrant. Add in 1/2 the brussels leaves and allow to wilt slightly. Then add the other half of the leaves, wilting. After about 5 minutes, remove from the heat and toss in the bacon, vinegar, and hazelnuts. Season with salt and pepper and serve warm.
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