I'm Gonna Fly

let’s eat: turkey day

Thanksgiving has been a holiday I have grown to love more and more each year. For the last 6 years, Stew and I have hosted dinner for our families and have collected many recipes, decorations, and memories along the way.

I tend to go all out with the tablescapes - even before Pinterest I would gather ideas of magazines to come up with a unique presentation. I have hung lanterns and leaves from the ceiling and hunted through the woods for the perfect branches to create indoor trees.

This year, for a variety of reasons, we are not holding Thanksgiving dinner at our place. I am not letting this put a damper on the festivities however. We are still going to be able enjoy our time together as a family and our new nephew will be able to join us for this tradition. 

We are heading to my parents house this year but I have still been enlisted to help with the decorating (see some of my inspiration here) and of course the cooking!

There are many dishes that have become staples over the years and others that I test out new. One of the side dishes that is always requested (by everyone but my dad) are Brussels Sprouts with Bacon.

I grabbed the recipe off of the Food Network years ago and have used it every year since with slight changes.


  • 3 pounds medium Brussels sprouts
  • 2 tablespoons vegetable oil
  • 8 thick slices bacon cut crosswise into 1/2-inch strips
  • 2 teaspoons apple cider vinegar
    (We picked up a great bottle of Tyme & Garlic Apple Cider vinegar at a little vineyard just outside of Quebec a few years back that works like a charm.)
  • 1/2 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper

Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (I almost always do this either the day before or early in the morning. It helps when trying to get everything to the table at the same time.)

Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

Want more recipes?? I few other bloggers and I got together to share some of favorite recipes. Take a minute and check out their posts:

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