This recipe is number twenty-three in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some recipes that would be perfect to serve at your Thanksgiving table. I’ve adapted this one from the Vegetable Sides insert. If you’re a regular reader of my blog you know that I love Brussels sprouts. I like them fried, roasted, sautéed and raw. I especially like them with bacon so I decided to give this recipe a whirl.
I made a few changes including subbing peach preserves for apricot jam, adding green bell peppers and more garlic. I can’t just use one garlic clove in a recipe…
The stars of this delicious recipe, besides the almighty Brussels, are apple cider vinegar and peach preserves, the sweet and the sour.
What to buy (serves 3-4):
- 3 slices bacon, cut into 1 inch pieces
- 1 pound brussels sprouts, halved
- 1/2 cup green bell pepper, diced
- 1/4 cup peach preserves
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 2 tablespoons cider vinegar
What to do:
- cook bacon in a large skillet over medium for 5-6 minutes
- add brussels sprouts, preserves garlic, red pepper and salt and cook over medium heat for 15 minutes or less (you want the brussels to cook but not become wilted or soggy and the bacon to be crispy)
- stir in vinegar and cook another 5 minutes, serve hot