Turkey Sides: Pan Fried Brussels Sprouts w/ Bacon & Raisins
As if you needed another way to prepare these beautiful little cabbages.
Brussels Sprouts at Thanksgiving are non-negotiable at most tables. People just expect them to be there in some way, shape or form.
This side from Bon-Appetit was simple and so delicious. I skipped the chicken stock, because I couldn't figure out why the original recipe called for it.
If I were you, I would triple the recipe.
Pan Fried Brussels Sprouts w/ Bacon & Raisins (adapted from Bon Appetit):
1 lb. of Brussels sprouts, stems trimmed and sliced in half
kosher salt & pepper
3 thick strips of bacon, cut into matchsticks
1 shallot, minced
1 tbsp butter
handful of golden raisins
2 tbsp cider vinegar
In a large skillet, cook your bacon until crisp. Remove and drain on paper towels.
Save 2 tbsp of bacon drippings in the pan, and cook your halved sprouts in this mixture, until caramelized, about 7 minutes.
Add the shallot during the last minute of cooking and swirl in the butter and raisins. The vegetables will have a nice shiny look to them.
Turn off the heat and splash with the cider vinegar.
Taste and season w/ kosher salt & pepper if needed.
Another one to add to our Turkey day sides! Thanks.
completely unrelated but i had a food q? i've tried looking this up on the interwebz but no dice. have you ever had roasted suckling pig (like the stuff they have in luaus in hawai'i)? we are having one for thanksgiving (lol) and picking it up the day before. how can i reheat it to keep the skin crispy?
Your post inspire me. Thank you!