These maple bacon brussels sprouts are a showstopper of a side dish in both flavor and presentation. They can be partially prepared in advance, and then finished in less than 15 minutes. A thanksgiving dinner (or really any dinner) winner! Thanksgiving Bread | Thanksgiving Recipes Stuffing | Thanksgiving Recipes Traditional | Thanksgiving Cakes | Thanksgiving | Thanksgiving Day
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 ½ lb brussels sprouts trimmed and halved 1 tbsp sea or kosher salt 4 strips bacon diced 1/2 c pecans coarsely chopped 1 tsp ground mustard And so on.
Instructions:
Step number 1. Fill a large pot with enough water to fully submerge the brussels sprouts, and place over high heat. Bring to a boil and add a tablespoon of salt.
Step two, While the water is coming to a boil, prepare the brussels sprouts. Trim the ends, then peel away the tough outer layer of leaves. Slice the brussels sprouts in half lengthwise. Add the brussels sprouts to the boiling water and blanch 4-5 minutes, until tender but still bright green and vibrant. Strain, then run under cold running water to stop the cooking process. Shake to release as much moisture as possible, then set aside to air dry.
Next step is, Heat a 12” cast iron skillet over high heat. Add the bacon and cook until the fat renders and the bacon is crisp, 7-8 minutes. Add the blanched brussels sprouts and pecans to the pan, then sprinkle with the ground mustard. Sear over high heat, stirring frequently, until the sprouts are crisp, about 5 minutes.
