I’m starting with the Thanksgiving sides early this year! I have toooo many ideas I want to cram into the next few weeks. I’m definitely a traditional Thanksgiving food person, but it’s fun to throw in a couple extra “different” dishes to switch things up. So I’ve had a huge craving for brussels sprouts lately. I totally overdid it last year and ate them weekly, sometimes multiple times a week and I totally lost my taste for them all this year..until now! I’m so into them again. And these are soooo good.
Bacon and brussels always go so well together, but when you char the brussels in the leftover bacon fat, with a little salt, the flavor is seriously to die for.
And with the addition of ROASTED pears and butternut squash, it gives the most perfect sweetness against the savory bacon and parm. And I added some dried cranberries too!
Oh, and I can’t forget the toasted walnuts. And extra layer of crunch is always necessary in my book. These are trashed up in the best way possible. I almost added pomegranate arils because I have a hard time not adding them to EVERYTHING this time of year, but I thought that miiiight be a little much. Ha.
Are you guys team “traditional” for Thanksgiving, or do you like to switch it up with more non-traditional dishes? And do you do Friendsgiving? I’ve never had one but I loveee the idea! Tell me!
As I said I’m definitely traditional, but I’ll throw in a couple extra fun things. I definitely want regular old turkey and gravy, regular buttery mashed potatoes, my grandma’s stuffing, green beans, cranberry sauce (the canned jellied stuff..don’t judge), and corn. Give me all of those things, and I am a happy girl. But I’m thinking these brussels need to be added this year!
The dish that got me back into brussels were these. They’re soooo good. And so simple. It’s just sautéed brussels with roasted butternut squash, chorizo, and a cinnamon honey butter. They’re actually inspired by a brussels dish at a little wine bar near me, and I had to re-create them at home because the flavor combo is just too unique and delish. So yes that recipe would be perfect for your Thanksgiving table too!
And don’t skimp on the parm!
- 2½ cups cubed butternut squash
- 2 pears, cored and diced (I used Anjou pears)
- 2 teaspoons olive oil
- pinch of cinnamon
- pinch of nutmeg
- salt and pepper
- 5 slices bacon, chopped
- 1 lb. brussels sprouts, halved
- ¼ cup dried cranberries, chopped
- ⅓ cup walnuts, toasted and chopped
- ⅓ cup freshly grated parmesan cheese, plus extra for serving
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment. Add the butternut squash and pears and toss with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 20-25 minutes or until tender.
- While the butternut squash and pears are roasting, fry the bacon. Heat a large skillet over medium-high heat. Add the bacon and cook for 7-8 minutes, until crispy and brown. Let bacon drain on paper towels.
- Discard bacon fat except for about 3 tablespoons to cook the brussels sprouts. Add the brussels sprouts to the pan and then arrange them so they are all cut-side down. Season with a couple pinches of salt. Let them cook (don't stir!) for 5-6 minutes, or until they've developed a deep brown color.
- Add the roasted butternut squash and pears, bacon, cranberries, walnuts, and parmesan and stir to combine. Serve with extra parmesan!