The holidays are sneaking up on us and this year I’m hosting my first Thanksgiving. Gulp. While I’m very excited, I’m also pretty nervous. “What if I ruin the turkey? My dressing will never be as good as my mother’s!” So many nuances running through my head but instead of trying something new I’ve decided to stick with a few things that I know are tried and true crowd-pleasers.
I’ve always been a fan of Brussels sprouts, well if they’re done right. And by done right, I mean starting them with bacon and finishing them with cream! Oh, and there might be some rosé in there too (some for you and some for the dish)! My Brussels are more of an indulgence than a healthy dish. But who’s really is watching their waistline on Thanksgiving? These Brussels have never let me down with dinner guests and I know your family will love them just as much as mine does. Wishing you all a happy and healthy Thanksgiving!!
Find the full recipe with links to have ingredients delivered to your doorstep here.
Rosé Infused Brussels Sprouts – Your New Holiday Fave
- 1 Bag Brussels Sprouts, trimmed and cut in half
- 4 pieces of bacon, finely chopped
- 4 Tablespoons of Heavy Cream
- 2 garlic cloves, crushed
- 2 shallots, cut in rings
- 1/2 Cup of Dry Rose
- Teaspoon of Nutmeg
- Salt and freshly ground black pepper
- Fry Bacon until crispy. Remove from pan and dry on a paper towel.
- Thinly slice 2 shallots into rings and drop them in the skillet with the smashed garlic. Let cook for about a minute.
- Toss halved brussels sprouts in the cast iron skillet with the leftover bacon grease. Cook for 5 mins until browned.
- Add 1/4 cup of rosé, salt, pepper and flip brussels sprouts. If any of the sprouts are stuck to the pan, this is a good time to use the alcohol to release them. Cook until the alcohol has cooked out or for another 5 mins.
- After sprouts have been cooked all the way through, add the bacon back to the pan and then pour in the cream.
- Sprinkle with nutmeg and stir.
- Season with salt and pepper and serve!
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