Thanksgiving SOS: Brussels Sprouts with Bacon

Are you starting to feel the pressure to prepare an impressive Thanksgiving feast?  Are you trying to find a vegetable recipe that will please everyone, including the kids?  A few years ago, Chris and I hosted our first Thanksgiving while my parents were in town, and we were going through the same dilemma.  We didn't like most of the typical Thanksgiving vegetable dishes, but we decided to try Brussels sprouts just to determine if we could cook them in a way that was decent.  Clearly, I didn't have high hopes, but we managed to cook some spectacular Brussels sprouts. 

Before you click away, I know that I lot of people are scared of Brussels sprouts.  I was one of those people too, but I found that if the Brussels sprouts are prepared well, I adore them.  What's my secret for delicious, crispy Brussels sprouts?  Bacon is, of course!

Ingredients:

• 1 lb of Brussels sprouts
• 3 pieces of bacon (chopped)
• 1/4 cup of onion (finely diced)
• 1 clove of garlic (minced)

Directions:

1.  Prepare Brussels sprouts.  Cut off stem and remove any aging outer leaves from Brussels sprout.  Cut Brussels sprout in half lengthwise.

Note: If any fresh leaves fall off, don't throw them away! Keep them off to the side and add them to the skillet in step 4.   When cooked, they add a fantastic crunch, and they are my favorite part of this dish.

2.  Boil water.  Add Brussels sprouts to water and cook for 2-3 minutes to soften and cook through.  Strain water from Brussels sprouts.

3.  Heat bacon and onion in a skillet over medium heat.  Allow to cook about halfway.  The bacon should have rendered some fat, but should not have browned yet.

4.  Add Brussels sprouts and garlic to bacon and onion.  crisp.  Cook for an additional 5-7 minutes until bacon and Brussels sprouts have browned to your liking.

That's right, the Brussels sprouts cook in the bacon grease.  I use the bacon grease for a couple of reasons, besides the fact that it is already in the skillet.  First, it imparts a salty flavor directly to the Brussels sprouts.  Secondly, the grease makes the Brussels sprouts crispy.  The reason why I didn't like Brussels sprouts as a kid and why I believe many other kids don't like them is that they are often prepared in a manner that forces them to become flavorless and a bit soggy.  They can be a delicious vegetable, if you just add some flavor and crunch.

I admit, Chris and I like the Brussels sprouts to be extremely crunchy and almost burnt.  We just love the crispy texture on the exterior leaves, in contrast to the soft center.

My husband loves these Brussels sprouts so much, that he cooks them all year.  They are so easy to prepare, why not have them all year?

I hope this recipe makes your Thanksgiving just a bit less stressful and a bit more delicious.  Keep an eye out next week for another Thanksgiving recipe!