This Brussels Sprout and Bacon Thanksgiving side dish is a new one to be in our holiday mix but one that I know will stay. The recipe is borrowed from our favorite local restaurant, Finca.
Thanksgiving is a sacred time for me. We spend the holiday with close friends and grace our table with some of our favorite foods. We’ve fried our turkey, brined and roasted it, and wrapped one in proscuitto. Our best spreads have more side dishes than number of people at the table. And pies, of course, there are lots of pies and always at least one Chess Pie, or crack pie as some call it, which is a Southern family tradition.
This year I’m reading through several Psalms of gratitude leading up to Thanksgiving. Psalm 100 is one of my favorites thus far. As I cook, bake, and host I hope to be remembering these words:
Make a joyful noise to the Lord, all the earth!
Serve the Lord with gladness!
Come into his presence with singing!
Know that the Lord, he is God!
It is he who made us, and we are his;
we are his people, and the sheep of his pasture.
Enter his gates with thanksgiving,
and his courts with praise!
Give thanks to him; bless his name!
For the Lord is good;
his steadfast love endures forever,
and his faithfulness to all generations.
– Psalm 100
To join me in reading Psalms of Gratitude, check out She Reads Truth.
Here are some of our favorite Thanksgiving dishes in case you are still in need of some inspiration.
And last but certainly not least : Chess Pie
I’ll leave you with our latest favorite Brussels Sprouts and Bacon. And great news for all of us- this can be made in less than 15 minutes and doesn’t require an oven (if you’re like me and your oven is always occupied during the holidays).
My recipe is slightly altered from the recipe at Finca. If you’re looking for the exact Finca recipe, you can find it here: BRUSELAS CON TOCINO. Also, if you’re looking for a place to dine this Thanksgiving, Finca will be open, serving a full buffet.
- 1 lbs Brussels spouts, washed and quartered
- 3 oz bacon, cut into thin strips
- 1 tablespoon olive oil
- 1/3 cup vegetable stock
- 1/3 cup heavy cream
- 2 tablespoon sherry vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
In a large saute pan, cook bacon over medium heat in olive oil, until fully cooked and reddish-brown in color. Remove bacon from pan, but leave three fourths of the rendered bacon fat in the pan.
Add quartered Brussels sprouts and sauté in bacon fat, until nicely browned, (4-5 minutes before stirring). Add remaining ingredients and reduce heat to medium low. Continue cooking until Brussels sprouts are tender, and liquid has been reduced to a nice even glaze (5-8 minutes).
Fold cooked bacon back into sprouts, and season with salt and pepper.