Every Thanksgiving table needs a little bit of green. Although, these pictures actually date back to March 2010. I just hadn't blogged the recipe yet, and since I was making Brussels Sprouts Sauteed with Bacon again for Thanksgiving, might as well finally get this out of the queue.
While I usually leave Brussels sprouts whole, or just halve them, when I roast them in the oven, I use a different method for sauteing. I like to tear off the leaves of Brussels sprouts as far as I can until I reach the point where the leaves are too tight. Then I thinly slice the Brussels sprouts. The resulting loose leaves and slivers soften quickly and are much lighter to eat.
Brussels Sprouts Sauteed with Bacon
For 4 servings as a side dish, you'll need:
2 lbs Brussels sprouts, outer leaves removed and inside thinly sliced
4 strips bacon, thinly sliced
Discard the bruised outer leaves. Then tear off as many of the leaves as you can until the leaves are too compact.
Slice off the stem and then thinly slice the Brussels sprouts.
Wash and drain in a colander.
In a large saute pan, cook the 4 slices of bacon. Drain off excess fat and add the Brussels sprouts.
Saute for several minutes until the Brussels sprouts are softened to your liking. Taste and sprinkle on some salt if necessary.
Serve as a side dish to anything you'd like.
The Brussels sprouts cooked down quite a bit and once plated were lost amongst the Thanksgiving table.
But they're a popular item and all disappeared by the end of the night.
Enjoy!
New recipes served this Thanksgiving:
Brussels Sprouts Sauteed with Bacon
Candied Okinawan Purple Sweet Potatoes with Marshmallow Topping
Corn Sauteed with Bacon and Green Onions
Gan Xay Ga Tay (Vietnamese Turkey Liver Pate)
Italian Baked Ziti with Ground Turkey, Sausage, and Zucchini
South African Turkey Rub with Basil, Garlic, and Smoked Paprika
*****
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Very nice! I haven't thought about slicing the sprouts as I usually roast them. I like that this also has bacon in it. Yay, it's something new to make for Christmas....
ReplyDeleteI quite agree -- slicing is much easier to ensure there are no bitter hard centers. I did mine very similarly this Thanksgiving, too.
ReplyDelete