Weekend Cooking...Roasted Brussels Sprouts with Bacon

Autumn is upon us and shortly American will be celebrating Thanksgiving.
This Thursday in fact. But a few of us will be otherwise occupied Thursday...I will be working. So sad.
But I will have my little Thanksgiving. I will just have it today, Saturday. A small gathering, just myself, my brother and SIL.
And Sammy of course.
Oh, he is so cute.

There will be all the foods that we had on the table when I was a kid, because that is what you do on Thanksgiving. Turkey and stuffing, peas and mashed rutabagas, creamed cauliflower, and Pillsbury Crescent rolls.
And Brussels Sprouts!

My father was from Ireland and in Ireland many of the hearty vegetables are king..because there do not get a great deal of hot weather. Cabbage, potatoes, carrots, rutabagas and Brussels sprouts are popular, so they were often on our dinner table. Often.
But my brother did not eat vegetables. Well, corn and peas but that was it.
I well remember one night when I was about 5. We were having Brussels sprouts for dinner and, of course, the bro refused to eat his. So my father said we would not leave the table until he ate at least one.
My mother attempted a bribe. 25 cents to eat one. No way!
There were dramatics, there were raised voices and I thought we would be there until eternity.

The brother won and those Brussels sprouts lived to see another day.

We will see if he eats any of these today.
Maybe Sammy will have one.
Or maybe not.

ROASTED BRUSSELS SPROUTS WITH BACON

from Katharine Marsh, of The Breslin, NYC

2 tablespoons extra-virgin olive oil, plus more to serve
2 medium white onions, thinly sliced (about 2 cups)
Kosher salt
1 pound Brussels sprouts, tough outer leaves removed and trimmed
4 ounces slab bacon, cut into medium cubes (about 1/4 cup)
5 fresh sage leaves, finely chopped
1 medium lemon
Flaky sea salt
Crushed red chile flakes

1. In a large skillet set over low heat, heat the olive oil. Add the
onions, a large pinch of salt and cook, stirring occasionally, until
the onions are sweet and caramelized, about 30 minutes. Remove
from the heat and set aside.

2. In a large stockpot, blanch the Brussels sprouts in salted, boiling
water until bright green and just tender, about 5 minutes. Remove
the Brussels sprouts from the water and set aside to cool. Cut
some of the larger Brussels sprouts in half but leave the smaller
ones whole.

3. In a medium skillet set over medium heat, cook the bacon,
stirring occasionally, until it is crisp on all sides, about 5 minutes.
Pour off the excess fat, leaving about 1 tablespoon. Add the halved
Brussels sprouts cut side down to the pan and cook without
stirring over medium heat until the sprouts are tender and nicely
caramelized. Add the remaining sprouts to the pan and cook until
browned, about 5 minutes more. Stir in the caramelized onions
and sage. Finish the dish with a few drops of freshly squeezed
lemon juice, sea salt, chile flakes and a drizzle of olive oil, all to
taste.
Serve immediately.

 

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This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.

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