It's official, the holiday season has begun!! Since Thanksgiving was two days ago, my family has already set up our Christmas tree and decorations all throughout the house :) But it was much needed because it got me out of my food coma from the day before.
For thanksgiving, I made these sautéed brussel sprouts with bacon as one of the MANY sides we had. I developed this recipe last year, and they are always a hit! It's a one-pan, treat-yo-self, special occasion, holiday dish. Here's what you'll need:
You Will Need:
Once hot, add in the chopped bacon to the pan and sauté until golden brown and crisp.
Remove the bacon onto a paper-towel lined plate, and lower the pan heat to medium-high.
DON'T drain the oil from the frying pan! This is what we will be using to cook the sprouts and give them flavor.
Add the brussel sprouts to the pan, and try to push them into a single layer, cut side down on the pan. This will allow them to brown and cook evenly.
Add in the chopped rosemary, minced garlic, a generous amount of black pepper, and salt to taste (be mindful that the bacon and broth will also add to the saltiness).
Continue to sauté the brussel sprouts, stirring them and rearranging them every now and again.
When you notice the bottom of the pan start to dry up, add in the 3 tbsp of broth and the cranberry balsamic vinegar to deglaze the pan.
The brussel sprouts are done cooking when they are tender enough for a fork to go through, but not mushy, and the cut sides have browned.
Add back in half of the bacon and stir to combine.
Pour the Brussel sprouts into a serving dish, top off with the remaining bacon, and enjoy!
Inspiring others to lead healthier lifestyles, one recipe at a time.