Holiday Brussels Sprouts

Hello, again! I’m posting Christmas recipes this week, and today I’d like to share one of my (and my kids’, believe it or not!) favorite holiday vegetables: Brussels Sprouts!

Brussels sprouts used to get such a bad rap, but that’s simply not the case anymore. Up until a few years ago, the only option our grocers offered was frozen. Now that fresh sprouts are stocked in most food markets, they have definitely taken on a new reputation for being a tasty little leafy green!

For a weeknight meal, I just roast the sprouts on a baking sheet with salt, pepper, and olive oil for a healthy side dish. They are delicious just like this! But for special occasions, I jazz them up with a few extra ingredients (no longer healthy).

Holiday Brussels Sprouts 

2 lbs. fresh Brussels sprouts

1/2 lb. bacon

2 shallots, chopped finely

Salt and pepper

butter

balsamic vinegar

fresh lemon, juiced

-Preheat oven to 425 degrees.

-Trim and rinse Brussels sprouts. Cut larger ones in half; leave tiny ones whole.

-Chop and saute bacon over medium heat in skillet until crisp; set aside on paper towels to drain, reserving grease in a small bowl.

-Sauté the shallots in 1-2 tablespoons of the bacon grease until they’re soft and begin to caramelize.

-Add a little more of the bacon grease into the pan and add the Brussels sprouts. Sprinkle with salt and pepper, to taste, and toss. Sauté the sprouts just until they have golden, crisp edges. 

-Transfer the Brussels sprouts to a baking dish and finish cooking in preheated oven until they reach your preferred “done-ness”. I like mine to be cooked through but still have some some firmness in the middle without getting too soft, but if you prefer them softer, just cook longer. 

-Distribute several pats of butter over the hot sprouts and allow to melt. Drizzle a couple of splashes of balsamic vinegar and the juice of a half or whole lemon over all. Add the bacon. Give a gentle toss to combine all ingredients. Taste, and add more salt, pepper, or lemon juice to your liking.

Note: these photos show a doubled recipe! I sauted them in 2 batches on the stove, and used a larger baking dish to finish them in the oven. 

Don’t those look so flavorful?! Do you eat Brussels sprouts? If not, you will be pleasantly surprised at how delicious this recipe is. Hope you give it a try!