T-Minus 2 weeks until Thanksgiving!
Let’s get the feast going.
I’ve shared a few Brussels recipes, so y’all should know that I’m team sprouts. I think the stigma of Brussels sprout being “disgusting” and “useless” (two words I’ve heard/probably uttered when I was younger) have changed the past few years.
I think to think Brussels sprouts is a cool thing to do now in the food world, you agree?
We typically have some form of Brussels sprouts on the table every Thanksgiving, and it’s one of the only dishes that I don’t mind changing up. I like keeping it simple and seasonal, but also really flavorful! Something that maybe even those who are still anti-Brussels would even try.
Bacon usually does the trick!
And candied maple pecans doesn’t hurt either. Nope, nope.
- ½ pound bacon
- 1½ pounds Brussels sprouts, stems removed and halved
- 2 tablespoons unsalted butter
- Salt and pepper
- 1 cup pecans
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ¾ cup dried cranberries
- ½ cup crumbled feta or goat cheese
- Cook bacon in a large skillet over medium high heat until crispy. Remove the bacon from the skillet, but leave the drippings in there! Set the bacon aside to cool, then chop up into bite size pieces.
- Add the Brussels sprouts to the skillet (the bacon one) with the butter. Season with salt and pepper and cook until slightly charred, about 8-10 minutes.
- In a separate small skillet over medium low heat, add the pecans and toast 2-3 minutes. Add in the maple syrup and ground cinnamon and use a rubber spatula to toss the pecans well into the syrup and cinnamon. Toast 6-8 minutes, then remove from heat and set aside to cool down.
- To assemble, add the Brussels sprouts to a serving bowl, top with bacon pieces, cranberries, cooled pecans, and crumbled cheese.