The time between Thanksgiving and New Year's ranks near the top of my Favorite Times of Year list. We fill the season of long nights and cold temperatures with opportunities to celebrate together.
Whether it be our hometown Fallon Christmas Tree Lighting or Thanksgiving Dinner at home with just my spouse, I enjoy sharing time in reflection and communion. This is the season of gratitude, so I want to take a moment to uplift and celebrate a man who often stands in my shadow, who is unwavering in his support and encouragement of me, and who is the reason that I can do what I do every single day, Neil Kelly. I am so grateful to have found a partner in Neil–he is funny and kind, in touch with his emotions, and fiercely protective. He willingly makes sacrifices to benefit our little family and our larger community. He does it all for the joy of doing it–never needing or wanting to be centered in the spotlight. He asks for very little in return–just regular “shoulder rubbies” and an occasional beef stroganoff or tuna casserole. I hate tuna casserole.
When we first met, Neil told me that the only food he did not like was Brussels sprouts. I took it as a challenge and immediately decided to make a Brussels sprouts dish that Neil tolerated and enjoyed. One night at dinner, while on our honeymoon in the Napa Valley, I ordered a side of Brussels sprouts. They were roasted in the oven until crispy and golden brown, served with bacon and parmesan cheese with a drizzle of balsamic glaze–they were delicious. After a few exaggerated facial expressions and audible sounds of pleasure, Neil relented and tried a bite. The challenge was over. The only Brussels sprouts he had tried started frozen and were boiled to death in the style endemic of 1980s middle America–smooshy, gassy, and generally unpleasant.
This weekend, I made Brussels sprouts. They are in season right now and are available on the stalk the way they grow in the field.
As I prepared them, I thought about my husband–how grateful I am that he trusts me enough to try anything I put before him, even the one food item he told me he found repulsive. I also thought about food aversions in general. Maybe I only think that I wouldn't say I like hot tuna because I haven’t had it in a way that I like it yet.
So, I challenge you to try these Brussels sprouts and send me your best tuna casserole recipes.
Serious Eats’ Roasted Brussels Sprouts with Bacon by Jennifer Segal
INGREDIENTS:
½ cup pecans
6 slices bacon
2 lb Brussels sprouts, halved (stems and ragged outer leaves removed)
3 T extra virgin olive oil
1 t kosher salt; for table salt, use about half as much by volume or the same weight
½ t black pepper
2 ½ T balsamic vinegar
1 T maple syrup
- DIRECTIONS:
Adjust oven rack to center position and preheat oven to 350°F. Line a baking sheet with heavy-duty aluminum foil. - Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer nuts to cutting board and chop coarsely. Set aside.
- Increase oven temperature to 400°F. Lay the bacon strips flat on the same foil-lined baking sheet, leaving space between them so they don't overlap. Roast until bacon is crisp, 12 to 20 minutes, rotating halfway through. Cooking time will depend on the thickness of bacon. Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish discard aluminum foil. When bacon is cool, finely chop.
- Increase oven temperature to 425°F. Line baking sheet with fresh aluminum foil. Toss Brussels sprouts with rendered bacon fat, olive oil, salt, and pepper directly on baking sheet. Roast, stirring midway through to promote even browning, until Brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup, toss to coat evenly. Taste and adjust seasoning, transfer to serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or at room temperature.
- Enjoy!
Kelli Kelly -Slinger of Produce.
Slurper of Dumplings. Person of the Bean
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