It’s time. It’s starting. Thanksgiving 2015 is locked and loaded and I’m ready to go. I thought we’d kick it off with my favorite fall veggie – Brussels sprouts – and whip up a super easy side dish of Roasted Brussels sprouts with warmed turkey bacon vinaigrette.
Remember last year when I teamed up with Butterball to make that delicious turkey? It’s happening again this year, but this time I’m focusing on sides. My favorite side to be exact. It’s not Thanksgiving without Brussels sprouts. I’m obsessed, and my favorite thing to do is turn people who are morally opposed to Brussels sprouts into people who are equally as obsessed as me. Take my uncle for example – he’s 50 something years old and basically FREAKED out one year when I said that Brussels were on the menu. I was like, girl please, you’re 50 years old, and it’s about time to remedy your fears. Two days later he was hooked and I patted myself on the back for making that happen. These roasted Brussels are EVERYTHING – and they get jazzed up with a warmed turkey bacon vinaigrette because duh – turkey bacon belongs everywhere! You can use the pre-cooked Butterball Turkey Bacon or cook it yourself – either one is great! I just like to take a handful of shortcuts on Thanksgiving because cooking for 15+ people, when you’re a control freak and won’t let anyone help, is quite an undertaking!! Enjoy!
Brussels Sprouts with Warmed Turkey Bacon Vinaigrette
For the Turkey Bacon Vinaigrette
- 6 pre-cooked Butterball Turkey Bacon slices
- 4 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
For the Brussels Sprouts
- 2 pounds Brussels trimmed and halved
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- ½ teaspoon red pepper flakes
- Pecorino Romano cheese, shaved for garnish
- Heat the olive oil in heavy large skillet over medium. Add the cooked turkey bacon and mix to combine and warm through. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to the mixture into skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.
- Pre-heat oven to 425 degrees F.
- Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
- Remove from the oven and set aside.
- Add the roasted Brussels sprouts to the vinaigrette. Toss to combine, shave Pecorino Romano on top and serve immediately.
For even more tasty Thanksgiving holiday recipes and sides, you can also check out Butterball.com!