Greenbean casserole is my least favorite Thanksgiving dish, and although I'll still be making it this year, I thought that this might be the perfect alternative dish for anyone else who feels the same. It's essentially made up of three of my favorite things. Brussels sprouts, bacon and balsamic. What's not to love? Unfortunately this one won't be making it to my table this year. Mostly because it's best straight out of the oven, and in this tiny kitchen of mine I'm going to need to reserve all oven space for the turkey the day of. That being said, if you have one of those amazing kitchens I'm currently envying right now with the double oven action you should make this one happen. I promise you won't regret it.
- 1 pint of brussel sprouts, halved
- 2 thick cut slices of bacon, chopped
- 1 tablespoon olive oil
- Dash of salt and pepper
- 2 tablespoons of balsamic, reduced
- Set oven to 350 degrees
- Halve your brussel sprouts, chop your bacon and spread across your baking sheet lined with parchment paper.
- Mix in olive oil, salt and pepper.
- Bake for 30 minutes or until the bacon is crispy and the brussel sprouts are golden brown.
- Reduce balsamic, drizzle and serve immediately.
Photography by Amy Frances.