When juggling the bird and sides and pies and a roomful of friends and family, the key to Thanksgiving success (and sanity) is to have a few dishes that are as easy as they are delicious. These crispy bacon-draped brussels from John Ondo, executive chef at the Atlantic Room at Kiawah Island Golf Resort, on Kiawah, South Carolina, check that box. “These are a great alternative to braised greens or cabbage,” he says. “They have more depth and texture. They also don’t have to be piping hot, so they can be served warm or even at room temperature.” Present them in a pretty cast iron dish, and no one will know these little flavor bombs took just fifteen minutes to whip up.
Recipe
Easy Roasted Brussels Sprouts with Benton’s Bacon Dressing
Chef John Ondo at the Atlantic Room on Kiawah Island, South Carolina, makes one of the simplest—and most delicious—Thanksgiving sides
photo: Andrew Cebulka/Courtesy of Kiawah Island Golf Resort
Ingredients
Roasted Brussels Sprouts with Benton’s Bacon Dressing (Yield: 8 servings)
3 lb. brussels sprouts, trimmed and halved
2 tbs. vegetable oil
Salt and pepper, to taste
8 oz. slab Benton’s bacon, cut into ¼-inch matchsticks (reserve rendered fat)*
2 tbs. minced shallot (about 1 medium shallot)
3 tbs. balsamic vinegar
½ cup reserved bacon fat
Preparation
Preheat oven to 425°. Toss brussels sprouts with vegetable oil, lay on a sheet pan, and season with salt and pepper. Roast for about 15 minutes or until tender. Spoon into serving bowl and set aside. While the brussels roast, in a medium cast-iron skillet, cook bacon over medium heat until fat is rendered, and bacon is crispy. Remove bacon to a plate lined with paper towels. Reserve fat. To the same skillet, add the shallots and sauté for 1 to 2 minutes, then add vinegar, reserved bacon fat, and a few cracks of black pepper. Heat through, stirring with a wooden spatula, then spoon over sprouts and toss gently to combine.
*If you can’t find Benton’s bacon locally, you can order here. (Yes, it’s worth it.)
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