As I sit here anticipating the future food coma and the Lord of the Rings marathon that define Thanksgiving for me, I can't help but get excited that Thanksgiving is so close. I know many of you have moved on to Christmas spirit, but the Turkey deserves its day. Thanksgiving means giving thanks, eating good foods, and cooking scrumptious traditional dishes. Even though I love the traditional dishes, it's fun to experiment and find your own signature dish.This year, my new recipe is a take on the traditional green bean casserole, but with brussels sprouts. I've never attempted a brussels sprout casserole, and let me tell you, this is something I think I need to start making as a side for dinner regularly. This recipe will show all of those non-brussels sprout eaters how good a brussels sprout can actually be (I promise-- I am a former brussels sprouts hater myself)!
BACON BRUSSELS SPROUT CASSEROLEIngredients 3 cups of brussels sprouts 6 oz french fried onions 3 tbsp shallots 6 slices of bacon 2 teaspoons soy sauce 10oz cream of mushroom can cracked pepper to taste salt to taste 1 tsp of olive oil 1/2 cup of parmesan
DirectionsCook your brussels sprouts. I bought the steamable bags to make it easier, so as those microwaved, I let the bacon cook. When the brussels sprouts were done steaming, I chopped them up and put them in a bowl. Then I chopped one large shallot and combined it in the same bowl. After I mixed the sprouts and the shallots, I poured olive oil and salt over the mixture.
After this, you will cook the brussels sprouts mixture from above in the same pan you cooked the bacon. Drain the majority of the bacon grease before cooking in it, but keep some (1/2 teaspoon or less, a tiny amount!) to add some extra bacon flavor to the brussels sprouts. Cook until the brussels sprouts start to brown. Now you're ready to start the casserole part!