This was a hit at the Browning-Blas Thanksgiving — even the kids liked it (well, some of them). Adapted from Food & Wine magazine, serves 6.
Ingredients
11/4 pounds brussels sprouts, halved lengthwise
1/4 pound of thick cut bacon (I use peppered), cut into 1/4-inch strips
1 onion, chopped
1/4 cup plus 2 tablespoons sour cream
Salt and feshly ground pepper
Directions
In a medium saucepan bring salted water to a boil. Add brussels sprouts and cook over high heat until tender, but still green, about 3 minutes. Drain well, reserving about 2 tablespoons of the cooking liquid.
In a large skillet, cook bacon and onions over medium-low heat until browned, stirring occasionally. Add brussels sprouts and cook over medium-high heat for about 2 minutes, stirring occasionally. Add sour cream and reserved cooking liquid and simmer over moderate heat until the brussels sprouts are coated. Season with salt and pepper, transfer to a bowl and serve.
