Thanksgiving Marsala Bacon Brussels Sprouts

Yummy Brussels Sprouts for Special Holidays & Occasions

Brussels Sprouts have a bad reputation — mainly because they traditionally are simply served blanched  … bland and blah … boring. But these Brussels Sprouts are actually luscious … yes luscious and indulgent.  Perfect for Thanksgiving with the additions of bacon, butter and Marsala wine.

I will admit I TOTALLY stole this idea from Nigella Lawson — she has the most wonderful holiday recipes in her numerous books and I highly recommend “Feast” … there are so many ideas for every holiday including a version of this recipe with chestnuts added.  I have changed it a bit, but the idea is her’s. (I kinda love you Nigella).

So, without further ado, Marsala Bacon Brussels Sprouts. Please try these for Thanksgiving.  Even a small batch if you are at all squeamish.  I promise these will change your mind about the often maligned Brussels Sprout.

Marsala Bacon Brussels Sprouts
2 lbs Brussels Sprouts
1 lb Thick Cut Bacon
3 Tbsp Butter
1/2 Cup Marsala Wine
Parsley
Salt and Pepper to Taste

Step 1: Chop the bacon into small pieces and fry.  While frying, prep your brussels sprouts by rinsing, pulling off any ugly outside leaves, cutting off the hard bottom and cutting a cross in the top.  Bring a large pot of water with a sprinkling of salt in it to boil.

Step 2: Remove the bacon from the pan, and drain on a paper towel placed on a plate, pour off half of the bacon fat and put the pan to the side.  Blanch the prepped brussels sprouts in the boiling water, about 5-7 minutes or until they are tender but still bright green.  Strain the brussels sprouts into a colander. Spray with cold water to stop the cooking (or spoon the sprouts into ice cold water and remove after a few seconds).

Step 3: Bring the bacon fat back up to medium heat and pour in the Marsala wine until it begins to bubble and thicken a bit.  Put the butter in the wine mixture and stir until the butter melts.

Step 4: Dump the sprouts into the sauce, toss with the bacon and parsley.  Season with salt and pepper to taste.

Enjoy!  (I promise you will 🙂

– Julia

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Marsala Bacon Brussels Sprouts

Ingredients:

2 lbs Brussels Sprouts
1 lb Thick Cut Bacon
3 Tbsp Butter
1/2 Cup Marsala Wine
Parsley
Salt and Pepper to Taste

Directions:

Step 1: Chop the bacon into small pieces and fry. While frying, prep your brussels sprouts by rinsing, pulling off any ugly outside leaves, cutting off the hard bottom and cutting a cross in the top. Bring a large pot of water with a sprinkling of salt in it to boil.

Step 2: Remove the bacon from the pan, and drain on a paper towel placed on a plate, pour off half of the bacon fat and put the pan to the side. Blanch the prepped brussels sprouts in the boiling water, about 5-7 minutes or until they are tender but still bright green. Strain the brussels sprouts into a colander. Spray with cold water to stop the cooking (or spoon the sprouts into ice cold water and remove after a few seconds).

Step 3: Bring the bacon fat back up to medium heat and pour in the Marsala wine until it begins to bubble and thicken a bit. Put the butter in the wine mixture and stir until the butter melts.

Step 4: Dump the sprouts into the sauce, toss with the bacon and parsley. Season with salt and pepper to taste.

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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