“In our continued efforts to inspire holiday sides we have Roasted Brussels Sprouts with Bacon and Thyme. As children, brussels get a bad rap. Every cartoon and television program show children pushing the delectable little cabbages to the dog or simply turning their noses up without even trying them. Truth be told: it wasn’t until my early twenties that I tried them and consequently, I never looked back. The addition of bacon, which makes everything better, and savory thyme pushes this dish over the top. Andi and I went from making them only on special occasions to making them every chance we get.
This recipe will make enough for four side portions.” – Joe
- 1 pound brussell sprouts – bottom trimmed and halved
- 1 medium shallot – peeled and small diced
- 1 Tablespoon thyme – chopped
- 4 strips bacon – cut into pieces
- 0.25 cup white wine
- Place the bacon pieces in a large sauté pan over medium heat and render the fat out of the bacon. Drain into a plate lined with paper towels.
- Add some organic olive oil to the same pan and turn it up to medium-high heat and place the brussels into it. Roast them on all sides, tossing with a wooden spoon for approximately five minutes or until they turn a golden brown color and soften.
- Add the diced shallots and chopped thyme and toss.
- Add the white wine and cover immediately with a lid.
- Turn the heat down to low and allow the brussels to steam for about another three-to-four minutes. Remove the lid and season with salt and pepper,.
- Add the bacon back to the pan.
- Stir and plate.