Looking for a great side veggie dish to go with your turkey? Nothing beats this family staple, though this year I changed it up, switching vermouth for white wine and porcetta for maple bacon. And don’t be stingy with the butter; it makes the dish. The aroma would be perfect for open houses!

INGREDIENTS

1/4 cup butter
2 tbsn olive oil
1 small onion, minced
1 tbsn minced garlic
2 lbs brussels sprouts, trimmed and halved
1/2 cup crumbled cooked bacon (or porcetta) (cook while melting butter and sauteing onions)
2 tbsn powedered or syrup-ed chicken bouillion
1/2 teaspoon red pepper flakes
1/2 tsp freshly ground pepper
1/2 cup chardonnay or pinot grigio wine

METHOD

1. Melt butter with olive oil in a deep skillet over medium-high heat. Saute onion and garlic in butter mixture until translucent (5-7 min). Add brussels and saute until slightly browned on edges (5-10 min). Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant (about 2 min).
2. Pour wine over the sprouts mixture, reduce heat to low, place a lid on the skillet, and simmer until the sprouts are desired tenderness (10-15 min)