Thanksgiving is just a week away, which means it’s time to start planning your menu! Karen Covey, author of our forthcoming cookbook The Coastal Table, has pulled together the perfect recipe to serve alongside your turkey using fresh ingredients local to New England.
2 slices thick-cut smoked bacon (or similar), diced
1 tablespoon extra virgin olive oil
2 medium shallots, thinly sliced
Kosher salt, to taste
Freshly ground black pepper
1 tablespoon Vermont maple syrup, or to taste
- Cut core end off each Brussels sprout and discard. Discard the first few outer leaves as well. Cut Brussels sprouts in half and place cut sides down on a cutting board. Thinly slice each half. Place slices in a bowl. Set aside.
- Cook bacon in a large sauté pan over medium-high heat until nice and crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Set aside.
Drain off all but 1 tablespoon of bacon grease from pan. Add olive oil and place pan over medium heat. Add Brussels sprouts and shallots and season with salt and pepper. Cook until vegetables are softened, about 5-10 minutes. Remove pan from heat and stir in 1 tablespoon maple syrup. Taste for flavor and stir in a bit more maple syrup if desired (for sweetness). Transfer to a serving bowl and top with reserved bacon. Serve warm.