Well I am just going to say it- these are delicious! After testing these several times and eating them for dinner and then again with a fried egg on top for breakfast, I am still thinking I am going to have to make them again before Thanksgiving. The acidity in these is the perfect balance to all of the rich Thanksgiving sides and… there is bacon. Something to be Thankful for 💫

8 oz thick cut bacon, cut into 1/4 inch slices
2 lbs of Brussels sprouts, trimmed and halved or quartered, depending on size
5 Tablespoons butter, divided
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 Granny Smith apple, diced
2 Tablespoons maple syrup
2 Tablespoons Balsalmic Vinegar

Place bacon in a large cold sauté pan. Turn heat to medium and cook unti crispy and the fat has rendered, about 7 minutes. Remove bacon from pan and drain on a paper towel. Discard all but 2 tablespoons of the bacon fat.

In the same pan, over medium high heat melt the reserved bacon fat and four tablespoons of butter. Place the Brussels, kosher salt and fresh ground pepper in the pan and let them cook undisturbed for two minutes. Toss and let them cook another two minutes undisturbed. Then, stirring frequently cooking an additional four minutes.

Add the remaining tablespoon of butter and toss until melted, then add the apple and sauté an additional two minutes. Add the reserved bacon, the maple syrup and the balsamic vinegar and toss to combine, cooking off any extra liquid, about one minute. Season to taste, we added an additional half teaspoon of kosher salt.

In the Thanksgiving line up: these are quick! You can prep the Brussels and cook bacon in advance, but the rest can be prepared on the stovetop 15 minutes before sitting down to eat.