My favorite thing about Thanksgiving is of course, our family coming together to break bread, but I literally start thinking about all the food months before Thanksgiving day. Growing up, my mom would host Thanksgiving at our house and she can she cook. We would have a table full of food, so much so that we wouldn’t eat at the dining table because it was covered in deliciousness. We would usually eat while watching movies, my favorite memory is watching “The Color Purple”, I think my cousins and I know can recite the entire movie by memory because we’ve watched it so much.
It’s funny because my mom wouldn’t make Brussels Sprouts for the holiday but it would be a part of our regular meals throughout the year. I love Brussels Sprouts so, when I got married and started hosting Thanksgiving at my home, Brussels Sprouts became a part of the holiday meal. I remember the first Thanksgiving that I made them, I didn’t think anyone would eat them, was I wrong. They were gone within minutes, so now I make extra.
I wanted to share this recipe in hopes that it makes it way to your dinner table and you too may share in the delight of eating this dish as well as make memories to last a lifetime.
What is your favorite Thanksgiving memory surrounding food?
Brussels Sprouts with Bacon and Crispy Shallots
- 2 cups Brussels Sprouts, sliced
- 2-4 strips of bacon, cut into small pieces
- Shallot, sliced
- Parmesan, grated
- Salt and Pepper, to taste
- 1 cup of Oil
- Remove Brussels Sprouts from the stalk, Remove any wilted leaves and wash
- Slice the brussels sprouts in half, lengthwise and place to the side
- Slice bacon into small pieces, place to the side
- Slice Shallots, crosswise and lightly dust with flour, place to the side.
- Grate cheese, place to the side
- In a medium skillet, cook the bacon on med-low heat to render the fat and crisp the bacon
- Remove bacon from skillet when crispy, skillet should have 2-4 tablespoons of bacon fat, if less, add olive oil.
- Add the brussels sprouts to the skillet and cook on med-high heat, tossing regularly. Season with salt and pepper to taste. Cook until golden brown and tender.
- Meanwhile, in a small pot, heat oil and fry shallots until golden brown and crispy. Remove from heat and place on paper towel.
- Add Bacon to brussels sprouts and toss. add 1-2 tablespoons of cheese, toss. place in broiler for a few minutes to melt cheese, remove and add to platter.
- Top with shallots and serve.