Now that Halloween is over, Thanksgiving is the next holiday on the horizon, at least here in the USA. Thanksgiving is all about family, friends, and food! Keep stopping by throughout November as we share some of our favorite Thanksgiving recipes with you! Today’s recipe is one of my favorite sides, brussels sprouts with onions and bacon. I would be lying if I said this always makes it to the table. A couple of years ago I made a batch with the intention of taking it Thanksgiving dinner at a friend’s, but my sister, husband and I ate kept picking at it while we were getting ready and ended up eating the whole thing! Last year I hosted Thanksgiving and my in-laws visited us. I made two double-batches of this, one for Thanksgiving dinner and one later while we were working on the leftovers. That’s four pounds of brussels sprouts in one week! No regrets though, I wait all year for my mom’s Dutch apple pie and these brussels sprouts.
1 pound brussels sprouts, halved
1 medium sweet onion, chopped
1/2 pound bacon, chopped
4 cloves garlic, minced
generous grinding of black pepper
Rinse, trim, and halve your brussels sprouts. Steam them in whatever way is easiest for you. I fill a stock pot with about half an inch of water, set up this metal steamer, add the brussels sprouts, replace the lid, and cook on high for 6-7 minutes.
When your brussels are steamed, remove them from the heat and rinse with cold water to stop them from cooking further. I just left the steamer in the sink until I needed the sprouts.
Chop your bacon, onions, and mince your garlic. We received a garlic press as a wedding present and it has made mincing garlic soooo much easier! I think I’ve mentioned it before, but it’s one of my husband’s favorite kitchen items. Yesterday, I was able to pull him away from the football game to peel and mince the garlic for this recipe.
Heat a large skillet on medium heat. Add the bacon, and cook until it’s beginning to crisp, stirring occasionally. This takes about 5 minutes.
Mix in the minced garlic, chopped onions, and a generous grinding of black pepper. Cook until the onions become translucent, 2-3 minutes.
Stir in the halved, steamed brussels sprouts and stir until well combined. Cook for 2-3 minutes longer, or until the brussels are warm and have had time to absorb all the bacon-y goodness.
Dump everything into a serving dish and enjoy! If you’re eating this as an appetizer, you’ll get 4-6 servings from this recipe. Or you and your husband could share it for lunch… but I don’t know anything about that. 😉
What are you favorite Thanksgiving side dishes?