Spicy Skillet Seared Brussels Sprouts with Bacon

It is time to start planning this year's Thanksgiving menu. Turkey? check. Garlic Smashed Potatoes? check. Cornbread Stuffing? check. Spicy Baked Sweet Potatoes? check. Cranberry & Chile Relish? check. And brussels sprouts...must have brussels sprouts, one of my favorite winter vegetables. This recipe requires searing the sprouts in a hot cast iron pan which caramelizes, sweetens and eliminates any bitterness.  Paired with bacon, onions, chiles, pecans, cranberries and topped with seasoned rice vinegar, this is a perfect side dish for your holiday table.  Give it a try...I predict even brussels sprouts haters will eat every bite.

Spicy Skillet Seared Brussels Sprouts with Bacon
(serves 4)
3 slices thick cut bacon
2 lb brussels sprouts, halved with stems cut off 
1/4 cup extra virgin olive oil
1/2 cup white onion, coarsely chopped
1 tsp dried red chili flakes
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1/4 cup seasoned rice vinegar
sea salt
freshly ground black pepper

Heat a cast skillet over med-high heat. (cast iron is preferred for this recipe).  When hot add bacon and fry until crispy. Remove bacon and drain on paper towel lined plate. Remove all but 2 tbsp bacon fat from skillet and add the brussels sprouts, cut side down.  Cook without stirring for 5 minutes until the sprouts are dark brown and caramelized.  Season with a pinch each salt and pepper.  Add onions & chili flakes and stir. Cook for 3 minutes or until onions begin to soften, stirring frequently   Add remaining olive oil, pecans and cranberries and cook for an additional 3 minutes. Add vinegar. Crumble bacon and add to skillet, Stir until combined. Taste and adjust seasonings if needed. Cook an additional minute.  Serve hot, warm or at room temperature.

It is "brussels sprouts" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite brussels sprouts recipe? Share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette's Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs 
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs' Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving's Finest Brussels Sprouts Sides
Dishin & Dishes: Brussels Sprouts Gratin

My best,

Diane

red or green? 

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