Somewhere amidst the stacks of cookbooks and recipe print offs is an extraordinary recipe for Brussels sprouts with bacon that I made for Thanksgiving years ago. My parents were visiting and my dad dived into these with gusto. I’m certain I ate the rest of the batch myself , and they were fabulous. If you’re familiar with my family, you know they held out for a boiled bag of green beans. Since then, I’ve been trying to recreate the dish…and this delicious recipe comes close.
So please, give these maligned mini-cabbages a chance. The key is not to overcook …you want to keep some of the vibrant green color. Nobody likes a grayish , mushy Brussels sprout. And bacon and the aromatics give these veggies a nice boost of flavor. This is not a long, drawn out recipe…it can be a simple second side dish for any of your holiday meals. Making it on the stove top frees up your oven for all the other cooking you’ll be doing. I think you’ll change your mind once you give these Brussels sprouts with bacon a try.
- 2-3 slices bacon, cut into thin slices
- 2 tablespoons olive oil
- 1 large shallot, sliced
- 2 cloves garlic, minced
- 5 cups Brussels sprouts, trimmed and cut in half unless very small
- Salt and freshly ground pepper to taste