Source: FlickrWe’ll be using this recipe for our Thanksgiving dinner so I wanted to share it with others. Found this receipe on Winemonger.com, see link.

Winemonger.com / Winemonger Talk / Articles / Brussel Sprouts with Bacon and Pears - Recipe

This side dish goes over like gangbusters every Thanksgiving. Even folks who say they don’t like brussel sprouts are always surprised- but then, who doesn’t love bacon?

Give this great Thanksgiving side dish recipe a try:

HOW MANY SPROUTS TO BUY
The rule of thumb with brussel sprouts is that a 1-quart basket or 1 1/4 pounds serves about 5 people as a side dish.
If you are picking them out from a bin, go for the smaller ones.

GET THEM READY
Trim the base and peel off the outer leaves.

BLANCH
Very important This will make your sprouts bright green when you serve them. When they get all yellow and mushy from being cooked too long in the pan, they just don’t look appetizing.

Bring a pot of salted water to a furious boil.
Drop in the sprouts.
Let them bob around for about 6 minutes if they are normal size, 4 if they are baby sized.
Remove from water to a colander, and then lay them out on a towel to dry.

PREP INGREDIENTS
For each quart of sprouts:
-2 slices of bacon, chopped
tip: freeze the bacon and then chop it up
-1/2 a pear, chopped
-2 shallot cloves, finely chopped

COOK

1. Cook the bacon in the pan until it is just barely getting crispy. Remove.
2. Saute the shallots in the bacon grease until they are soft.
3. Add the brussel sprouts and cook for about 3 minutes
4. Add the pear and cook another 3 minutes
5. Add bacon and saute just until it’s all mixed together.
6. Salt and pepper to taste.

Serve.

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