The buzz may be that Thanksgiving is all about the turkey, but for me (and I think lots of other people) it’s really all about the side dishes. Yes, I do enjoy a slice or two of white meat and gravy, but it’s the side dishes that I dream about. Ponder for a moment- isn’t there a favorite dish that appears every year, that you eagerly anticipate? Perhaps it’s Aunt Marge’s candied sweet potatoes or Grandpa’s cornbread stuffing. Regardless to what the dish is, you probably think about that more than the turkey.
Having hosted numerous Thanksgiving dinners and been a guest at a handful of others, the biggest constraint is getting all of the dishes to the table, warm and at the same time. Sure, you could ask guests to arrive with hot dishes, but you probably want them there earlier, so that isn’t possible. You also can time it so that your turkey is out of the oven and there’s time to reheat the sides, but you need to be sure there’s enough room for everyone’s sides.
If you return tomorrow, you will learn a couple tips that will help you have hot and ready sides (and keep your sanity in check). Until then, I have a recipe that is fully cooked and simply needs a little reheating time. In the interest of making this a dish that was kitchen-friendly and delicious, I reheated it in the oven, on the stovetop, and in the microwave. All three worked well; use whatever method is best for your Thanksgiving kitchen.
- 28 brussels sprouts
- olive oil
- salt & pepper
- 3 strips bacon
- 2 Tb. good balsamic vinegar
- Preheat oven to 425.
- Wash brussels sprouts, discarding any wilted outer leaves.
- Cut in half and place on a rimmed baking sheet. Top with olive oil* and toss to coat.
- Sprinkle with salt and pepper.
- Bake for 12 minutes.
- While brussels sprouts bake, dice bacon.
- Place into heated frying pan and saute until crisp.
- Transfer bacon to a paper towel-lined plate to drain.
- Store bacon in small plastic container.
- Remove brussels sprouts from oven, and allow to cool.
- Transfer brussels sprouts to oven or microwave safe bowl and top with vinegar. Toss well.
- Cover brussels sprouts container.
- Refrigerate bacon and sprouts.
- Before serving add bacon to brussels sprouts.
- To microwave, heat for 2 minutes on high.
- To bake, heat for 20-30 minutes at 350.
- To saute, transfer to frying pan and warm over medium heat for 5 minutes, stirring occasionally.
- *I used about a tablespoon. More can be used if you like more of an olive oil flavor.