Thanksgiving is coming! Our favorite holiday is in less than a month, so we’ll be posting Turkey Day related posts from now until T-day.
The French term of endearment “mon petit chou chou” literally translates to “my little cabbage.” And of course the first thing that comes to my mind are Brussels sprouts. I’d never really had Brussels sprouts growing up, but these small green orbs are a staple of Derek’s family’s Thanksgiving table. Needless to say, they’re one of Derek’s favorite vegetables and over the years, I’ve experimented with different techniques and flavors. Here are my two favorite ways to cook and eat them: with bacon, which makes everything better and oven-roasted. Even if you think you’re not a fan of these teeny tiny cabbages, give these recipes a try– you might be surprised!
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
4-8 ounces of bacon or pancetta, diced
1/2 onion, thinly sliced
Kosher salt and freshly ground black pepper
In a pot of boiling water seasoned with a tablespoon of salt, cook Brussels sprouts for 5 minutes and drain. In a large pan, cook bacon pieces on medium high heat until almost crispy, stir in onion and continue to cook. When bacon is crisp, discard excess grease (leave just a little). Add the Brussels sprouts to the pan and saute everything for 5 minutes or until the Brussels sprouts begin to brown. Season with salt and pepper to taste and serve.
1 1/2 pounds Brussels sprouts (approximately one stalk)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Trim the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly.