One last Thanksgiving-appropriate side dish for you all! Brussels Sprouts are a fairly traditional side and typically healthy as well. Here I added bacon and goat cheese though, so not so much. But hey - it's the holidays! You might even convert some Brussels Sprouts haters with this version! It is also fast and easy which is a plus.
I also added the ever-Thanksgiving appropriate dried cranberries. I love the combination in flavor from the vegetables and seasoning, the smokiness and crisp from the bacon, creamy goat cheese and sweet cranberries to balance it out.
I like to blanch the Brussels Sprouts prior to sauteing them. If you're not familiar - blanching is a process of boiling the vegetable then removing from heat and rinsing in cold water which halts the cooking process. I like preparing them this way, because you won't have to saute for nearly as long.
I fry up the bacon while blanching the Brussels. You can either fry full pieces, cool then crumble or cut the bacon into small pieces and fry them up that way. Reserve 1 tablespoon of bacon grease for your Brussels. (Told ya this isn't a healthy vegetable dish!) Saute your Brussels Sprouts in the grease and season them with ground thyme, salt and pepper.
All that's left to do is mix your ingredients together in a large serving dish! Enjoy!!
You might also enjoy:
- 1 lb Brussels Sprouts
- 4 slices bacon
- ½ teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 4 oz crumbled goat cheese
- ¼ cup dried cranberries
- Blanch Brussels Sprouts by boiling in a pot of water for about 5 minutes. Drain and rinse with cold water.
- Meanwhile fry bacon in a large skillet - about 8-12 minutes or until reaches desired crispiness. Remove to a paper towel to cool.
- Reserve 1 tablespoon bacon grease.
- Trim and half the Brussels.
- Add to bacon grease over medium heat, season with thyme, salt and pepper.
- Saute for about 8-10 minutes.
- Transfer to a large serving bowl and combine with bacon, crumbled goat cheese and cranberries,
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