One of the most comforting vegetables for the fall and winter is Brussel sprouts. I just love them! My mind was thinking of the Thanksgiving Series when I made these, but Brussel sprouts can be enjoyed any time! I chose to steam the Brussel sprouts since oven space can get a little tight on Thanksgiving Day. This Thanksgiving side dish will be prepared on your stove top. It's super easy to prepare and bonus: there's bacon!
Thanksgiving: the one time a year you cook a turkey!
Welcome to my Thanksgiving Series! This is a feast I made for about $95 and it serves 8-10 people. You’ll probably still have some leftovers too! I bought a whopping 19 ½ pound turkey and economized as much as I could to keep this under $100. I know staying on a budget is important. This is my first Thanksgiving as a food blogger and I hope to add new Turkey Day recipes each year. The dinner here is a budget-friendly, beginner-friendly option.
All the Thanksgiving Series Essentials:
- Thanksgiving Turkey & Gravy
- Fantastic No-Frills Mashed Potatoes
- Easy Pepperidge Farm Stuffing with Apples & Celery
- Sautéed Butternut Squash with Caramelized Leeks & Thyme
- Killer Apple Pie with Butter Crust
This Brussel sprouts recipe is very straightfoward. Cut and steam the Brussel sprouts. Cook and chop the bacon. Lightly toast the pinenuts in a small pan. Combine the bacon and pine nuts with some butter and pour over your steamed sprouts! There. Couldn't have been easier, right? You can also follow along with my step-by-step video. I'll be with you the whole way!
Need some appetizer ideas? No problem!
These are tried and true recipes that I highly recommend. I'm making the shrimp & gorgonzola dip with crostini which is my all-time favorite appetizer! All these options can be made a day or two ahead. Simply reheat the shrimp dip in the microwave and toast the crostini in your toaster oven. The Thai pork toast can be made ahead (I often have some in the freezer!) and reheated in the toaster oven as well. Serve with sriracha sauce on the side. Excellent finger food and a crowd pleaser.Print