I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
I decided to share my favorite Thanksgiving veggie side dish with you: Bacon Brussels Sprouts. I honestly thought I didn’t like Brussels sprouts until I made this recipe! I realized that cooking them properly is key. As with most vegetables, you want to just cook them enough to soften them, but not lose their color or bite.
This recipe was found in a Williams-Sonoma cookbook from my mom titled: Cooking from the Farmers’ Market. The vinaigrette sets the Brussels sprouts off and marries well with the bacon. I changed the recipe to make use of a food processor for slicing the Brussels sprouts into smaller pieces. It speeds up the work and leaves you with a perfect Thanksgiving vegetable that your family and friends will love. I hope you enjoy it as much as I do, please leave a review if you do and check out all of the fabulous recipes of my friends below. A huge thank you to Julie Deily for putting this Friendsgiving together, I wish we were all eating our scrumptious food together now!
Bacon Brussels Sprouts
- 2 Tbsp red wine vinegar
- 1/2 tsp grainy mustard
- 1 clove garlic minced
- 1/4 cup olive oil extra virgin
- Freshly ground black pepper
- 1 1/2 lb brussels sprouts
- 2 Tbsp unsalted butter
- 6 slices bacon, cooked until crisp cut into 1/4-in. pieces
In a small bowl, whisk together the vinegar, mustard, and garlic. Whisking constantly, pour in the olive oil in a slow, steady stream until well blended. Season with salt and pepper and set aside.
Remove the outer leaves from the brussels sprouts and discard any that are blemished. Using a small, sharp knife, remove the cores. Using the slicing attachment on a food processor, pulse the brussels sprouts through until they are all chopped. Remove them from the bowl as necessary until they are done. Alternately, you may chop them by hand.
In a large saucepan over medium heat, melt the butter. Add the chopped brussels sprouts and 1/2 cup water. Cover the pan and raise the heat to high, bringing to a boil. Reduce the heat to medium-low and cook the leaves until bright green and tender, about seven minutes. Add more water if needed. Drain and transfer to a large serving bowl.
Add the bacon to the olive oil dressing mixture. Drizzle it over the brussels sprouts and toss to coat. Season with salt and pepper and serve immediately.
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