Vegetables for Thanksgiving usually end up being some form of sweet potatoes, pearl onions, green beans or cauliflower, and one of my least favorite vegetables, Brussels sprouts. I’ve grown more fond of these little cabbages over the years, but they still are nowhere near my top ten favorite vegetables. However, when coupled with bacon and onions, Brussels sprouts jump up quite a few notches on the list.
I’ll even excuse all of the preparation it takes before these get cooked, like trimming each and every sprout, cutting off the stems, and cutting into each stem to make a cross so that it cooks evenly.
This year for Thanksgiving, Brussels sprouts are definitely on the menu so here is how I’ll prepare them.
After getting the sprouts ready, I will cook them for a few minutes in a covered pot with a little bit of salted water to create a good amount of steam.
The bacon then needs to be cooked in a pan until crisp. The bacon and most of the bacon fat can then be removed, but some of the fat should stay in the pan and the rest kept somewhere safe in case it’s necessary to use later on. It’s too tasty and precious to throw away!
Then the shallot slices and some garlic need to be sautéed in some of the bacon fat.
To this is added the sweet and sour flavors–honey, Dijon mustard, and cider vinegar. Reduce.
Since the Brussels sprouts would have cooled down by now, they should be cut in half. Then the sprouts and bacon get put back into the pan and mixed with the shallot sauce. The entire mixture is cooked on low for a couple of minutes until heated through.
The bright green color of the Brussels sprouts makes it a pretty dish next to the roasted turkey. The bonus is that each element is simple to put together. Even in its simplicity, you probably still will leave quite a mess in the kitchen for someone to clean up. Hopefully not you!