Roasted Brussels Sprouts (aka, this one’s for you, LR!)

I had never had a brussels sprout until Thanksgiving 2011.  I was pretty sure I was going to hate them, but in anticipation of our good friend LR potentially staying with us for the holiday, my mom was really excited to have them on the menu.  LR loves the things, so much so I ragged her endlessly with her love of them.

And I’m so, so sorry for all of it.  I take every stinkin’ one of them back, because brussels sprouts are freaking amazing.  Brussels sprouts mixed in with bacon and shallots are mind blowing.  And caramelized in a cast iron skillet?  Food-gasm.  Plain and simple, not only will we be attempting to grow these guys next spring, I’m pretty sure I’ve been inspired to plan my whole garden plan 2012 around a Thanksgiving Day feast.

This one’s for you, LR–we missed you on Thanksgiving, and I’ll make these for you when you come down to visit!

Roasted Brussels Sprouts with Shallots & Bacon

Adapted from Yankee Magazine November 2011 issue

  • 6 slices thick-cut bacon
  • 2-1/2 pounds small fresh Brussels sprouts, halved lengthwise
  • 8 medium-size shallots, peeled and halved lengthwise
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup pecan halves
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1 tablespoon chopped fresh rosemary

Preheat oven to 400°. On the stovetop, preheat a large (14-inch) cast iron skillet on medium setting.

Cook bacon in preheated skillet, stirring often, until it begins to brown and fat has rendered.  Remove bacon and crumble. Add Brussels sprouts, shallots, salt, and pepper, and stir. Vegetables should look rather glossy, not dry.  Cook, with the flat side of the brussels sprouts touching the pan to get the most caramelization. Add crumbled bacon, and when the cut sides of the BS’s are golden, Stir in pecans and transfer pan to preheated oven.

Cook until vegetables are tender, 15-20 minutes. Remove pan from oven; add wine and rosemary, stirring to pick up any browned bits from the bottom of the pan. Serve warm.

**GAL’s notes:  if I were to make this again, I probably would have only put in the oven for about 10 minutes to keep the BS’s a little more vibrant.  Not sure if it was the Thanksgiving rush or what, but while ours were delicious, they were on a little on the mushy side.  Deliciously mushy, though!

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