Alston Calabrese and Leigh Hansen, the Greenwich Moms behind the newly launched Habitual Hostess website and Instagram, have been sharing a bunch of fabulous Thanksgiving recipes over the last few weeks—and we’ve been bookmarking them all. Below, they’re sharing their bacon-infused Brussels sprouts recipe, perfect for Turkey Day or any time you need a crowd-pleasing veggie side. Stay tuned for our full Meet a Mom interview with this creative and chic duo tomorrow!
Sweet & Sour Brussels Sprouts with Apple & Bacon
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 Tablespoosn Balsalmic Vinegar
- Place bacon in a large cold saute pan. Turn heat to medium and cook until crispy and the fast 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, cook an additional four minutes.
- Add the remaining tablespoon of butter and toss until melted, then add the apple and saute 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.