Submitted by: Barbara Dodson
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Enjoyed this at a Thanksgiving Pot Luck and have tweeked the recipe a bit. This definitely fed more than 8; but we had several side dishes. I prepare the brussels sprouts the day before and store in an air tight container in the refrigerator.
Bring 4 quarts lightly salted water to a boil in a large sauce pot. Remove any torn or discolored leaves from the Brussels sprouts. Trim bases of Brussels sprouts, and cut out and discard the core.
Add Brussels sprouts to boiling water and blanch about 4 minutes - until crisp tender and the leaves begin to open slightly. Do not overcook!! Drain and dunk in cold water until you can handle them. Carefully separate Brussels sprouts into leaves and blot dry on paper towels. I do this much ahead and store in refrigerator.....to save time!
In a large skillet, cook bacon over medium heat until crisp - about 7 minutes or so. Remove bacon pieces with a slotted spoon and drain on paper towels. Discard all but about 1 tablespoon of the drippings from the skillet. Reduce heat to medium-low; add sprout leaves, bacon pieces, thyme, sea salt and pepper. Saute 2 to 3 minutes, tossing gently, until just heated through.
I like to top with a couple tablespoons pine nuts, for garnish