It's sort of like a wedding tradition. Something blue, something borrowed... it isn't quite Thanksgiving Day without something bacon...Sizzling, crunchy, fat rendered pork that dresses up delicious vegetables. This year, I will be dousing Brussels Sprouts in feta and bacon. A side of roasted Brussels Sprouts will be on the side for those of us who do not indulge in porky porkness. You're welcome Dad.
6 lbs fresh Brussels sprouts, halved
olive oil spray
kosher salt and pepper
6 tbsp finely chopped kalamata olives (in a jar — reserve the brine)
3/4 cup finely chopped roasted red peppers
3/4 cup crumbled feta cheese
6 slices bacon, cooked and crumbled
6 tbsp reserved kalamata olive brine (see above)
3 tbsp extra virgin olive oil
olive oil spray
kosher salt and pepper
6 tbsp finely chopped kalamata olives (in a jar — reserve the brine)
3/4 cup finely chopped roasted red peppers
3/4 cup crumbled feta cheese
6 slices bacon, cooked and crumbled
6 tbsp reserved kalamata olive brine (see above)
3 tbsp extra virgin olive oil
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread the Brussels sprouts out on the baking sheet in a single layer. Spray with the olive oil cooking spray. Season liberally with salt and pepper. Slide the baking sheet into the oven and bake for 20-25 minutes, until tender and lightly browned.
Meanwhile, add the chopped kalamata olives, chopped roasted red peppers and crumbled feta to a large mixing bowl. Once the Brussels sprouts are cooked, add them to the mixing bowl too and toss to combine. Add the bacon to the bowl and mix well.
Whisk together the kalamata olive brine and olive oil. Pour over the Brussels sprouts and toss well to combine.
Serve immediately.
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