Transform Your Thanksgiving Side Dish with Sautéed Brussels Sprouts, Bacon, and Mustard Vinaigrette

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Brussels sprouts, a staple in holiday feasts like Thanksgiving and Christmas, may change your mind if you’ve previously disliked them. Related to cabbage, cauliflower, and kale, Brussels sprouts originated in ancient Rome and became widespread in Brussels, Belgium, during the 13th century.

Typically, Brussels sprouts are detached from their stalks when found in grocery stores, available in bags or sold in bulk. When selecting them, look for firm, bright-colored ones without wilted leaves or bruises. Although they can be slightly bitter, cooking methods like roasting and sautéing enhance their sweetness and nuttiness, while boiling tends to bring out a more cabbage-like flavor. For consistent cooking, choose Brussels sprouts of similar sizes.

Before cooking, remove any browned or wilted outer leaves and trim the base. They can be prepared in various ways: shredded, thinly sliced, halved, or quartered. Whether used raw in salads or cooked through steaming, boiling, sautéing, frying, roasting, or even pickling, Brussels sprouts are incredibly versatile. They can be stored in the refrigerator for at least a week in a bag or airtight container.

Recipe: Warm Brussels Sprouts with Bacon and Mustard Vinaigrette

Ingredients:

• 4 strips bacon
• 4 tablespoons olive oil, divided
• ½ cup minced onion
• 1 pound Brussels sprouts, trimmed and halved
• ⅔ cup chicken or vegetable broth (preferably low-sodium)
• 4 teaspoons white wine vinegar
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper to taste

Instructions:

1. Cook bacon in a skillet over medium-high heat until crispy, about 4 minutes per side. Drain on paper towels.
2. Discard skillet fat. Add 1 tablespoon olive oil and heat over medium-high. Add onion and Brussels sprouts, cooking until the onion is tender and golden and the Brussels sprouts begin to brown, about 8 minutes.
3. Add broth, cover, and simmer until Brussels sprouts are tender and broth nearly evaporated, 7-10 minutes.
4. In a bowl, whisk remaining olive oil, vinegar, and mustard. Season with salt and pepper.
5. Pour the vinaigrette over the Brussels sprouts in the skillet, tossing to coat. Crumble the bacon, add to the vegetables, and toss again before serving.

Additional Brussels Sprouts Recipes:

• 4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts
• Sautéed Kale and Brussels Sprouts with Bacon
• Warm Brussels Sprouts Salad with Anchovy Vinaigrette
• Shredded Sautéed Brussels Sprouts
• Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
• Chili Crunch Brussels Sprouts

Katie Workman, a regular contributor to The Big Big News, is the author of “Dinner Solved!” and “The Mom 100 Cookbook.” Her blog is The Mom 100, and she can be contacted at [email protected].

For more recipes, visit Big Big News Recipes.

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More about Brussels sprouts recipe

• Brussels Sprouts Cooking Techniques
• History of Brussels Sprouts
• Thanksgiving Side Dishes
• Vegetarian Cooking Tips
• Food Storage and Safety