These little balls of garlic(y) and spicy sweetness are one of a kind. This is quite possibly the best brussel sprouts recipe ever!
Ok, maybe I’m jumping ahead of myself just a bit, but they really are delicious. Brussel sprouts are just one of those veggies that I think need a little bit of help in the kitchen. Maybe this is because I don’t LOVE them by themselves. Toss them with bacon, brown sugar and sriracha though, and I am sold on the idea that is the brussel sprout. With these ingredients, this recipe is the perfect Thanksgiving side dish. It will accompany your turkey (duck, goose, ham, etc) and mashed potatoes very well. I promise. We paired this with what I think is the best brew of the Fall and Winter months. This is most certainly the brussel sprouts recipe I will be making over Thanksgiving, and I think you should be making them too. =)
Weather: It’s a beautiful day in the neighborhood, and that’s all I have to say about that. =)
What am I doing: It’s the weekend! I’m relaxing, tackling some in home projects and cooking up a storm. What are YOU doing this weekend?! OH! I’m also getting ready for my mom to make her way out to Colorado this week all the way from the “great” state of NJ. I’m just kidding, I have a secret love for the state. Anyway, as a result, I am super excited about this visit and in heavy cleaning mode =).
Recipe Fun Facts:
I don’t think there is much to explain with this recipe. It is pretty straight forward and extremely easy. It’s one of those recipes that you can pawn off to one of your many kitchen helpers. It’s pretty hard to it screw up. One thing to know is to make sure you do not overcook your brussel sprouts when you go to boil them first thing. You only want to cook them for a couple of minutes (or until they get that glorious bright green color). You also want to make sure that you run them under cool water as soon as you drain them. You want to stop the cooking process as soon as possible.
It’s also important to make sure you pat the brussel sprouts dry. Like really, really pat them dry. I would hope that most of you know that water and grease do not mix. You do not want to place brussel sprouts full of water into that bacon grease goodness. Use your heads guys! They will still sizzle, but they won’t burn your face off. =)
Beer Love:It’s that time of year again. It’s Hibernation Ale time! Boy oh boy, do we LOVE LOVE LOVE Hibernation Ale. Great Divide Brewing Company is the mastermind behind this glorious winter brew. I love winter beers almost as much, if not more, than Fall beers; and Hibernation Ale is one of the best out there. It is everything you want in a winter brew. It is warm and comforting, but not over the top. It is smooth and sultry in every sense of the words. It’s everything you want, and more, in a winter brew; so do yourself a favor and pick up a bottle (or 12 bottles).
Sweet and Spicy Brussel Sprouts...with bacon (of course)
- 2 pounds brussel sprouts stems trimmed and cut in half
- 5 strips of bacon diced
- 4 cloves of garlic finely minced
- 1 teaspoon red pepper flakes
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Bring a large pot of water to a rolling boil. Salt the water and add the brussel sprouts. Cook for 2 minutes, until they are bright green, and drain. Run under cool water. Pat the brussel sprouts dry and set aside.
- In a large, heavy bottomed skillet. Cook the bacon over medium heat until crispy. Remove the bacon, leaving the bacon grease in the pan, and transfer to a paper-towel lined plate. Lower the heat to medium low, and add the brussel sprouts and garlic. Cook for 2-3 minutes. Add the red pepper flakes, sriracha, soy sauce, brown sugar and a dash of pepper. Stir together and cook for another 4 minutes to heat the sauce through.
- Add the bacon back to the pan and stir. Season the brussel sprouts to taste. Serve immediately or keep warm in the oven until you are ready to serve. Enjoy!