By David Draper
On the Thanksgiving table, the centerpiece turkey and potatoes—both sweet and mashed—get all the glory. Sure, there are some green things scattered here and there, maybe a tossed salad and the ubiquitous green bean casserole, but they’re mostly footnotes to the dynamic meat-and-potato duo. Still, there are those of us who appreciate a good green vegetable, and one of my favorites this time of year is that cabbage-in-miniature: Brussels sprout.
Even as a kid I loved these little crunchy orbs, and I willingly ate them when my mom put them in front of me. Mostly they were just steamed or boiled, seasoned with nothing more than salt and pepper, but I loved the crunch and cabbage-y taste then, and still do today. Now, I dress them up a bit and generally cook them in a very hot oven for a relatively short time. This adds a rich, roasted flavor, especially when tossed with bacon grease and honey and sprinkled with crunchy bacon, as detailed in this simple recipe.