So I gave y’all the healthy-ish Thanksgiving side recipe the other day, now it’s time for the bacon 😉 Brussels sprouts are my favorite holiday vegetable. I actually never really ate Brussels sprouts until I was in high school. I worked at The Mousetrap, a local deli and gourmet foods store in Lexington, that had the most delicious Brussels sprouts. They were basically pan-fried in olive oil, so hard to not be delicious. I’ve been making some version of them for the holidays ever since.
Pan-frying your sprouts gives you a crispy, delicious side, but it can be time consuming and hard to do for a big group. I was able to achieve the pan-fried affect by roasting these Brussels sprouts with a good bit of bacon and olive oil. This recipe is made for a large crowd, as my Thanksgiving is usually a group of 15+, but can easily be cut in half if you’re feeding less.
Ingredients
- 48oz Brussels sprouts
- 4 slices bacon
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded Parmesan
Directions
- Preheat oven to 400 degrees
- Cut off the ends of the Brussels sprouts and slice in half
- Slice bacon in 1/4 in pieces
- Place Brussels sprouts, bacon, olive oil, salt and pepper in a bowl and thoroughly toss to coat all the Brussels sprouts in olive oil
- Spread sprouts evenly on two baking pans,* giving them some breathing room is what makes them crispy
- Bake for 15 minutes then stir sprouts
- Bake for another 15 minutes until crispy and golden brown
*I realize oven space is precious on Thanksgiving day, so I tested this recipe by baking all the Brussels sprouts in one large casserole dish. This still works, they are just not quite as crispy. Up the baking time to 20 minutes before stirring, and then another 20 minutes until golden brown.
Serves 12-14, but can be easily halved for a smaller crowd
So, are you team Brussels sprouts yet? I hope I can convert ya. Check out this post if you’re looking for more Thanksgiving recipes or this one if you’re looking for restaurants open on Thanksgiving in Lexington/catering options.
Biscuits & blessings,
Leels
