Almost There!

Only recently have I discovered that there is more than one way to serve Brussels Sprouts. These adorable miniature cabbages deserve better than a sad pot of boiling water. Remember the look on your nephew’s face last year as he watched cloudy liquid drain from his green spherical veggies and threaten to consume his cornbread? That’s not gonna happen this year! No Ma’am. No Sir.  Been ignoring that glorious cast iron skillet of yours? Whip it out this year and show that family of yours the sassy country girl in you.

Balsamic Glazed Brussels Sprouts with Turkey Bacon adapted from Smitten Kitchen

Ingredients

1 Pound Brussels Sprouts rinsed, trimmed and sliced in half

2 Tablespoons Salted Butter

2 Tablespoons Olive Oil

1/4 of a Sweet Yellow Onion chopped

1 Garlic Clove Crushed

3 Slices Turkey Bacon roughly chopped

1/4 Cup Balsamic Vinegar

3/4 Cup Chicken Broth

Salt and Pepper

1/4 Cup Pecan Pieces

2 Tablespoons Olive Oil

Directions

Heat a large cast iron skillet on medium high. Add your butter and 2 Tablespoons olive oil to the skillet. Once butter is melted, add your Brussels sprouts. Cook for about 5-8 minutes, stirring and allowing Brussels sprouts to brown up a bit. Add your Turkey Bacon and Onions, cooking and stirring for about 10 minutes, allowing things to brown up nicely. Add your Garlic clove and cook for about a minute. Now add your Balsamic Vinegar and Chicken Broth. Cook for about 15-20 minutes, allowing things to simmer and reduce. If you need, add more broth to continue cooking things. Salt and pepper.

Transfer Brussels Sprouts to a lovely serving platter, and place the cast iron skillet back on the heat. Add remaining 2 Tablespoons olive oil and then pop the pecans in the pan. Cook for about 3-5 minutes, stirring and allowing things to toast up. Once the nuts begin to brown and become fragrant, turn the heat off and sprinkle with a bit of salt. Toss on top of the Brussels Sprouts! Tadah!

All Photographs were taken by the ever hungry red head, Evan Lentz. Lord do I love feeding him.

12 comments

SarahWalk - Looks so good. My favorite way of cooking them is under the broiler and with a little olive oil and lemon and S&P. I’ve never seen them in a skillet!

joseph zawislan - Looks amazing!! Thanks again for the great site and recipe. I do picture you as a little country girl with the name of Miss Kirsten!!

Keep up the great work and look forward to your future recipes.

kathy - Evan is one lucky man, getting to eat what he photographs so beautifully! Wishing you both a Happy Thanksgiving,

Love,
Kathy & Frani

Kirsten - Kathy and Fran- Happy Thanksgiving ladies! Thanks for stopping by this little space. Miss you lots and love you even more! Evan sends his love as well!

Michelle - These look fabulous! I’m forever trying to get my husband on the brussel sprout bandwagon. Maybe this will do the trick.

Ian - This looks awesome and I HATE brussel sprouts. When I was a kid my mom wouldn’t let me leave the table until I ate them while I was crying and gagging trying to. :( yuk. but this looks great! lol. I’d eat THESE brussel sprouts!

Shayna - I made these for Thanksgiving and they were a huge hit! I think I’m going to be making them every Thanksgiving from now on. Thanks for sharing!

Kirsten - Shayna! Yippee! So glad they were a hit!

Kirsten - Thanks Angela! Oh yes…you really should make them. They’ll be a hit!

Helen goldring - This was a huge hit with my family of vegetable haters! Love, love, love.

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