Our Virtual Thanksgiving Potluck is in full swing! Today I am so excited to share a recipe from Alison Sherwood who gives Brussels sprouts a new, and delicious, twist!
Alison is a multimedia producer and blogger for the Milwaukee Journal Sentinel. Her blog, Post-College Kitchen, is all about trying new foods and cooking techniques, and saving time and money in the kitchen.
Favorite Thanksgiving Dish or Tradition? I love stuffing! If that were all I ate on Thanksgiving, I’d still be satisfied.
Pumpkin Pie or Apple Pie? Apple Pie for me. I like my pie sweet and gooey! I did try making a pumpkin pie last Thanksgiving, but realized (after it was being served) that I had forgotten to add the sugar. Whoops! I may have to take a second shot at it this year!
Cooking mantra? “It’s worth a try.” There isn’t much I wouldn’t at least try making once.
What are you thankful for this year? I am thankful that I can run again after spending the first part of the year injured. I like to balance my time in the kitchen with time being active.
Braised Brussels Sprouts with Bacon
Makes about 6 servings
3 slices bacon
1 large yellow or white onion, thinly sliced
3 tablespoons butter, divided
2 slices whole wheat sandwich bread, or whatever bread you have
1/2 teaspoon salt
2 pounds Brussels sprouts
1 cup white wine
1/4 teaspoon black pepper
Cook the bacon in a large skillet over low heat, turning often until bacon is crispy. Remove from pan, but leave drippings. Drain bacon on paper towel, crumble by hand or in food processor and set aside.
Add the sliced onion to the pan and sauté over medium-high heat for about 3 minutes or until browned. Melt 1 tablespoon of butter in the pan, reduce the heat to low and continue to cook the onions for about 20 minutes, or until caramelized. Meanwhile, process the bread in a food processor until it is chopped into breadcrumbs. Wash the Brussels sprouts and slice the ends off (about 1/8 inch). Remove any wilted or loose leaves and slice in half from top to bottom.
When onions are done, remove from the pan and set aside. Melt the remaining 2 tablespoons of butter over medium-high heat and add the breadcrumbs and 1/4 teaspoon salt. Toast, stirring constantly, about 2 minutes or until breadcrumbs are browned. Remove from the pan and combine with the bacon crumbles.
Add the Brussels sprouts to the pan and cook for a minute before adding 1 cup of white wine and bringing to a boil. Stir the Brussels sprouts, reduce heat to medium and cover loosely with aluminum foil. Cook for about 8 minutes, or until Brussels sprouts are tender. Stir in the caramelized onions, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer Brussels sprouts to a baking dish rubbed with butter or sprayed with cooking spray. Top with bacon and breadcrumb mixture and broil about 4 minutes, or until heated through.
Note: You can cook the bacon, caramelize the onions and braise the Brussels sprouts a day ahead, then simply toast the breadcrumbs, assemble and heat in the oven on Thanksgiving.
recipe adapted from Cooking Light