This side dish is a classic Thanksgiving side. There a couple
different ways to make this. Some use pancetta, I used applewood
You can add dried cranberries and walnuts (at the very end) to
this if you want to fancy it up too! Some recipes call to boil the
sprouts, some don't. I like my sprouts tender, like braised
cabbage, so I opt to boil them a little to get that nice
tenderness. You don't have to, if you prefer not to.
Topped with bacon, you'll be surprised that this side may not
last long displayed on the dinner table.
Boil water with 2 tablespoons of
salt. Take your Brussel sprouts and with a pairing knife, cut off
the very tough end and the hard outer leaves, if any. Cut them in
half and boil for about 8-10 minutes until tender but not soft;
Just enough that your knife easily goes through it.
Drain and set aside. Heat a large
saute pan with olive oil on medium-high heat. Fry the bacon until
crisp and then add the Brussel sprouts. Turn the heat to high and
pan-roast the sprouts and let them get a nice char on the outside.
Add the red onions and saute until onions get soft.
Taste and add salt and pepper as
Simple cooking for busy families.
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