We’re a week away from the big day, so you’ve got plenty of time to pick up the goods to make this amazing vegetable dish. Roasted Brussels Sprouts with Chipotle-Bacon Jam will have you rethinking these little cabbage-like orbs, whether you’re a fan or not.
I have to give my husband credit for this recipe. He’s been a fan of bacon jam for a while, and decided that it would taste fab served over Brussels sprouts (which it does). Since he’s the main cook when it comes to Thanksgiving dinner, he makes the effort to get things planned and organized in advance. This year, he made Roasted Brussels Sprouts with Chiopotle-Bacon Jam a week early. You know. For “practice.”
This dish is easy to make, and that can be music to your ears for Thanksgiving day when there’s so much action in the kitchen. What’s even better is that they’re over-the-top delicious. Really. Roasting the Brussels sprouts helps caramelize them, turning them dark and dreamy, and tender (no mushiness). The Chipotle-Bacon Jam gives these greens their tangy, and slightly sweet-and-salty flavor.
After we made and served them this week, I caught myself swiping a finger across my plate to pick up every last drop of deliciousness. If you want to hear how awesome your Brussels sprouts are, put this recipe on the menu.
If you need to make breakfast for visitors over the weekend, pick up some extra Brussels sprouts when you’re at the market to make this recipe for Savory Waffles with Ham, Cheddar, and Brussels Sprouts. It’s another dish that will make you see these veggies in a whole new light.
Recipe for Roasted Brussels Sprouts with Chipotle-Bacon Jam
- 1 pound Brussels sprouts cleaned and cut in half, lengthwise
- 4 strips bacon, cooked then diced into small pieces
- 1-1/2 tablespoons olive oil, divided
- 1/3 cup white onion, diced
- 2 garlic cloves, minced
- 1/3 cup orange juice
- 1 teaspoon orange zest
- 2 tablespoons balsamic vinegar
- 1 chipotle pepper in adobo sauce, diced small, and 1 tablespoon of the adobo sauce (I used a pepper and sauce from a 7-ounce can and reserved the remaining peppers and sauce for another recipe)
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the orange juice and zest, the chipotle pepper and sauce, balsamic vinegar, and sugar. Mix to combine until the sugar has dissolved. Set aside.
- Cook the bacon, then transfer it to a plate covered in a few paper towels. When cool to the touch, dice the bacon into small pieces and set aside.
- Pour any remaining bacon grease from the skillet. Add 1/2 tablespoon of the olive oil back to the skillet over medium heat. When hot, add the onion and cook for about 4 minutes, or until the onion softens. Add the garlic and cook for about 1 minute (be careful not to burn it).
- Add the orange juice mixture and the bacon pieces to the skillet. Cook for about 10 minutes, stirring occasionally, or until the mixture reduces by about 2/3. Set aside.
- Add 1 tablespoon of olive oil to a large, ovenproof skillet. Add the Brussels sprouts to the skillet, cut side down. Season with the salt and black pepper. Cook over medium heat for about 5 minutes.
- Transfer the skillet to the oven and cook the Brussels sprouts for 15-20 minutes, or until softened and lightly caramelized.
- Carefully remove the skillet from the oven. Pour the chipotle-bacon jam over the Brussels sprouts and toss to coat.
- Serve warm.