Not only is this recipe easy to make and ready in about 30 minutes, it’ll turn any brussels sprouts hater into a brussels sprouts in lover in one simple bite!
If you want to make these brussels sprouts ahead of time so that on Thanksgiving Day all you have to do is bake them, follow all of the steps up to baking, and store the bacon is a separate ziplock bag until you’re ready to bake. Add the bacon, and cook! Make ahead side dishes like this one not only make Thanksgiving easy, but delicious! I mean, really – who doesn’t like bacon?
What makes these brussels sprouts so delicious is how they absorb all of the bacon and butter, making each bite as juicy as can be. Even kids will like these brussels sprouts. We told Anthony that they were baby broccoli, and he devoured a whole servings worth! If you’re looking for that easy, extra, or even last minute Thanksgiving side dish recipe, these Brussels Sprouts with Bacon are the perfect addition to any Thanksgiving meal.
2 lb brussels sprouts, stems removed and halved
12 oz bacon, diced
1/2 stick butter, melted
2 tbsp reserved bacon fat
1 tsp salt
1/2 tsp black pepper
1 clove garlic, smashed
Preheat oven to 375 degrees.
Blanch brussels sprouts by cooking them in a large pot of salted for 4-5 minutes. Drain in a colander and set aside.
Meanwhile, in a pan over medium-high heat, cook bacon until crispy. Place cooked bacon on a plate lined with paper towel to drain excess fat. See aside.
In a large bowl, combine 2 tbsp of the leftover fat from cooking bacon, melted butter, salt and pepper and brussels sprouts. Stir with a wooden spoon until all of the brussels sprouts are covered in butter and bacon fat.
Transfer brussels sprouts to a sheet tray and top with bacon.
Bake for 15 minutes, until brussels sprouts are fork tender and serve right away.
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