This side dish is a classic Thanksgiving side. There a couple different ways to make this. Some use pancetta, I used applewood smoked bacon.
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.
- 2 TBL olive oil
- 5 slices of Applewood Smoked Bacon – diced
- 1 lb of fresh Brussel Sprouts – cut off bottom and cut in half
- 1/3 cup of red onions – diced
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 needed.