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.
yuk. but this looks great! lol. I’d eat THESE brussel sprouts!
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