I love adding new dishes or ingredients to something traditional. For Thanksgiving I made brussel sprouts as a side. They were definitely out of the ordinary for my families Thanksgiving. The side was perfect. Of course, anything that has bacon in it is always going to be perfect. Onions, bacon, brussel sprouts and butter. Is there anything better? Okay, there probably is, but this is a chart topper. The recipe is simple.
ROASTED BRUSSELS SPROUTS WITH BACON
KATHARINE MARSH, THE BRESLIN, NEW YORK
Yield: 4 servings
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced (about 2 cups)
- Kosher salt
- 1 pound Brussels sprouts, tough outer leaves removed and trimmed
- 4 ounces slab bacon, cut into medium cubes (about ¼ cup)
- 5 fresh sage leaves, finely chopped
- 1 medium lemon
- Flaky sea salt (such as Maldon)
- Crushed red chile flakes
1. In a large skillet set over low heat, heat the olive oil. Add the onions, a large pinch of salt and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes. Remove from the heat and set aside.
2. In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the Brussels sprouts from the water and set aside to cool. Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.
3. In a medium skillet set over medium heat, cook the bacon, stirring occasionally, until it is crisp on all sides, about 5 minutes. Pour off the excess fat, leaving about 1 tablespoon. Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized. Add the remaining sprouts to the pan and cook until browned, about 5 minutes more. Stir in the caramelized onions and sage. Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chile flakes and a drizzle of olive oil, all to taste. Serve immediately.