A wise woman once said if you add bacon and bourbon to a dish, it will be delightful. Even if that dish happens to be those tart little Brussels sprouts. I’ve actually come to respect and appreciate Brussels sprouts over the years. But I wouldn’t say I was thankful for them. Until now. For my Whiskey Thanksgiving veggie side, I tried Brussels sprouts. With bacon and walnuts and bourbon.
I feel like this really might be the perfect recipe (from The Lunchbox Tree). This mix of ingredients takes out the bitter bite of the Brussels sprouts and replaces it with smoky bacon and a walnut crunch. Full disclosure, I added an extra splash of whiskey.
It’s a side dish, but it could just be a meal. All the four food groups: veggie, nut, bacon, and bourbon.
Ingredients for very non-vegetarian veggie dish:
· 3 thick-cut slices of bacon, cut into 1/4" wide strips
· 1 pound small Brussels sprouts, halved (stems and any wilted outer leaves removed)
· 1/4 c. water
· 2 t. apple cider vinegar
· 2 T. whiskey (I went with Old Forester)
· 1/4 c. walnut pieces
· Salt & Pepper
Instructions (from The Lunchbox Tree)
Heat a large skillet over medium heat. Once heated, cook the bacon until crispy. Remove bacon and all but 1 T. of the bacon drippings. Add the sprouts into the skillet with the remaining bacon drippings, along with 1/4 c. water. Let cook over medium heat, stirring occasionally, until the water has mostly evaporated. Remove the skillet from the burner and add in the apple cider vinegar and whiskey, and give the sprouts a stir. Return the skillet to the burner and cook for 2-3 minutes, until most of the liquid has evaporated and the sprouts are beginning to caramelize. Turn off the heat, and mix in cooked bacon and walnuts.