To one and all, hope you had a grateful Thanksgiving! (Whether you are in the US — or Canada, which does this thing earlier in the fall — or not, there’s always a space to be grateful about the good things about life and living).
I’m thankful for good friends and family, and for essential good health.
I brought the following to a large gathering of folk in Massachusetts, not all that far from where Arlo Guthrie had that “Thanksgiving dinner that could not be beat”. The hosts supplied the turkeys and I think some of the pies.
Prep Time:Depends on the necessary slicing & dicing. About 40 minutes?
Cook Time: 30 minutes for the pan roasting, and up to an hour for the baking.
Rest Time: 5 minutes.
Serves: Medium sized pot luck with LOTS of food.|
Leftover friendly: Yes, either in the oven or nuked.
Roasted Brussels Sprouts, Bacon, Onion, Smoked Gouda
Note, the measurements are approximate.
- 30 ounces of Brussels sprouts, shaved (de-stemmed and cut into slivers)
- ½ pound bacon
- 1 large onion, diced coarsely
- 4 or 5 ounces fresh cranberries
- Fresh thyme, sage to taste
- Salt and pepper to taste
- ¼ cup cranberry-infused Balsamic vinegar
- 4 ounces shredded smoked Gouda cheese
- 4 ounces sliced smoked Gouda cheese
In a really large skillet (or do it in batches) cook half the bacon, as a layer, using a splash guard.
Remove bacon, allow to drain on a paper towel. Pat dry, break up pieces, and put in a large bowl.
Add half the onion and half the sprouts to the skillet with the bacon grease.
Allow the onions and Brussels sprouts to roast, stirring occasionally. Add about half the seasonings to the skillet.Stir again.
When they begin to brown, and both veggies are cooked through, add half the Balsamic, and mix further, another 3-4 minutes, allowing some of the liquid to cook off from the Balsamic.
Remove to drain on more paper towels, patting this dry.
Mix the veggies in a bowl with the bacon (crumpled). Do reserve some bacon separately.
Follow the above steps above again, with the remainder of the bacon, sprouts, onions, seasonings and Balsamic.
Mix all together.
In a small pot of water, add the cranberries and heat them until they are cooked – only a few minutes. They will split their skins.
To a baking pan, add about half the veggie and bacon mix, interspersing with cranberries, reserving some for the end. (A slotted spoon will drain them off nicely).
Now, scatter the shredded cheese over the top.
Add the rest of the veggie/bacon mix.
Add the spare bacon atop this. (OR reserve that spare bacon for ATOP the the next layer…)
Cover with a layer of cheese slices.
Finish off with the rest of the cranberries. Set aside until ready to bake. (If you are doing this the day before serving, simply wait to add the final layer of cheese and the few remaining cranberries until the day you plan to serve.)
Bake, covered, for 40-50 minutes at 350 F, remove cover for last ten minutes, continue to bake, and serve hot. (If you are travelling and bringing this somewhere, save this baking step for when you reach your destination, making sure your host/hostess has oven space. We’re dining in a community kitchen, so there was space!)
PS: Can’t find cranberry Balsamic vinegar? Find a complementary fruit-based Balsamic and use that.
To make vegetarian: Use butter instead of bacon grease, and perhaps add some sliced water chestnuts for crunch.
I was inspired by the below recipe, although the author boiled frozen Brussels sprouts, and I pan-roasted fresh ones. What I took was the idea of adding bacon and adding smoked Gouda. I knew before this popped up in my feed that I’d wanted to do something with this wonderful vegetable that I’d hated in my childhood. Because I’ve grown to appreciate it, in all its roasty goodness! (Hmm, I’d always liked cabbage and broccoli???)