Brussels Sprouts with Peppered Bacon

I though I would do a few goodies for Thanksgiving this week, and this dish would be perfect on the Thanksgiving table. You can have it roasting in the oven for just about the amount of time it takes to rest and carve the turkey. It’s hard for me to believe that anyone could resist these, but then I have always loved brussels sprouts. These are from our garden, but you can get fresh brussels sprouts in the produce section of the supermarket just about all winter and they are fairly inexpensive these days because higher demand seems to have increased the supply.

I know there are a lot of dedicated brussels sprouts haters out there, but even they may be won over by this. It has bacon after all! Personally, if someone sat down at the table and told me they didn’t like brussels sprouts, I would not argue with them. More for me!To get started, earlier in the day, you need to make the vinaigrette that is the finishing sauce for these. Using a small saucepan, measure in a cup of red wine vinegar. Simmer until it is reduced to 1/3 cup. In the meantime, mash a small garlic clove to a paste. The easiest way to do this, is to smash the peeled clove with the side of a heavy knife, and give it a rough chop. Sprinkle with a pinch of kosher salt and use the tines of a fork to mash until you have a paste consistency. Put the garlic in a smal bowl, along with about 1/2 teaspoon fresh thyme leaves – 1/4 teaspoon dried. When the vinegar has reduced, pour into the bowl and allow to sit until room temperature. Put in another pinch of salt and a few grinds of fresh black pepper and then whisk in 1/4 cup olive oil. Leave at room temperature for at least a couple hours so the flavors can blend.

Cut 3 thick slices of peppered bacon into big pieces. Place in a dry saute pan and cook about 5 minutes, just to get it started cooking and to render off a bit of the fat, which you will want to save. Remove the bacon with a slotted spoon and place on a parchment lined heavy baking sheet, along with 1 large onion cut into a very large dice. Stir the bacon and onions and shake the pan to distribute them evenly. Place in 400 degree oven for about 10 minutes.
I used about 1 & 1/2 pound of fresh, cleaned and halved brussels sprouts. To clean, you will just need to wash them, trim off the bottom and remove the outer layer of leaves. Cut each one in half. Add to the onions and bacon that have already been roasting and stir to combine evenly and to coat with brussels sprouts with a bit of the drippings from the bacon. I like to take the time to ensure all of the cut sides of the sprouts are down, so that they get some nice color on them, but if you are in a hurry it’s a step you can skip. Give them a sprinkle with about 1/2 teaspoon kosher salt. Roast about 10 minutes and stir again. If needed, you can drizzle the fat you saved from cooking the bacon back over everything – if things are looking dry and like they would be happier drizzled with a bit more fat.  Return to the oven and in about 10 minutes they should be ready – maybe sooner, depending on the size of the sprouts you used.Immediately place in a serving bowl, drizzle with the vinaigrette, and serve hot. Doesn’t that look yummy?

Looking for more Thanksgiving ideas?
Butternut Squash Gratin
Chablis Ginger Pear Crisp
Roasted Cauliflower with Kalmata Vinaigrette