You know how adult children are always assigned something non-essential at family Thanksgiving, like an appetizer or “the salad”? Well, I’ve graduated from the salad to…side vegetable!
I’m actually really excited because I lovvve sides at Thanksgiving. Turkey isn’t my thing, so I always load up on veggies. Behold, my vegetable contribution this year: Bacon-y Brussels Sprouts. Bonus: this recipe is SUPER SIMPLE and easy – the perfect thing to whip up for that last-minute Friendsgiving celebration tonight.
Bacon-y Brussels Sprouts
What You Need:
- 1/4 cup (1/2 stick) butter
- 2 tablespoons olive oil
- 2 lbs baby brussels sprouts, washed and trimmed (halved if very large)
- salt & pepper to taste
- 6 ounces diced bacon (3 – 4 slices)
- 3 tablespoons minced shallots (about 2)
- 1 tablespoon minced garlic (1-2 cloves)
- 1/2 cup chicken broth
- chopped fresh parsley, if desired
What You Do:
- Heat the butter and olive oil in a medium skillet. Add the brussels sprouts and season with salt and pepper.
- Cook until lightly browned, tossing often.
- Add the bacon and saute for ten more minutes, or until well browned.
- Reduce the heat and add the shallots and the garlic. Saute for two more minutes.
- Increase the heat to high and slowly add the chicken broth, a little at a time. Cook for ten more minutes or until the sprouts are tender, tossing often.
- Sprinkle with parsley if desired.
NOTE: This recipe is adapted from Par 3: Tea Time at the Masters (a Glitter Life favorite). The original recipe called for the addition of balsamic vinegar and fresh bread crumbs at the end. We don’t think you need either one…the brussels sprouts are SO GOOD on their own that we didn’t want to mask their flavor or beautiful color. But if you’re new to brussels sprouts (or you think your family will be weirded out by them), you may want to experiment by adding one or both of those ingredients to this recipe. Honestly, if you get fresh Brussels sprouts you can’t go wrong!