Bacon is cooked with the sprouts so the fat seeps into them and makes them crispy. When selecting your Brussels sprouts go for the smaller ones, they’ll be sweeter.
This recipe for Jackie’s Brussels Sprouts was first published in the Glamour.com article, “Your Favorite Thanksgiving Sides—Under 200 Calories,” by Tanya Edwards who wrote, “We’re completely obsessed with brussels sprouts, and Jackie’s version is the perfect fall dish to pair with turkey and all the fixings. And you don’t have to feel guilty adding two strips of bacon to this dish—they add only 80 calories but *so much flavor.”
Brussels sprouts on the stalk: ©Jackie Alpers- all rights reserved
Ingredients
- 2 cups Brussels sprouts
- ¼ cup half-and-half - regular or nonfat
- 2 slices uncooked thick cut bacon chopped into 1/4" pieces - If possible, get it from the meat counter, not from a package.
- ½ teaspoon red chili flakes
- salt and pepper to taste
Instructions
- Pre-heat oven to 425 degrees. Remove the outermost leaves from the Brussels sprouts, wash well and cut in half.
- Place in a 9x12 casserole with the bacon, salt, pepper and chili flakes. Pour in the cream. Bake for 45-55 minutes, stirring every 15 minutes, until the sprouts are very brown and crispy around the edges.
Looking for more Thanksgiving Recipes? Try my less healthy spicy, Southwestern mashed potatoes and sausage gravy.
