Each year at Mouth HQ we host a Thanksgiving potluck, where members of the team cook classic Thanksgiving dishes upgraded with small-batch, indie-gredients. Then we share the recipes with you! Today, we bring you a dish made by made by our Marketing & PR Coordinator, Marianne Dabir. Welcome to Mouthsgiving 2016!
My parents are less into Thanksgiving now that we’re older, but my brother and I still push for the traditional family meal. They keep trying to convince us to go to a restaurant, but my brother and I just won’t have it. And then, of course, my mom ends up cooking everything. But we’ve compromised - after dinner, we always go to someone else’s house for dessert and cocktails.
I should mention two things about me (which will help explain how I discovered that Brussels sprouts and granola belong together): I’m constantly hungry and pack my own lunch every day.
I make a large batch of roasted vegetables on Sunday and portion them out during the week, and because I’m constantly hungry, I always have granola in my desk drawer. My favorite right now is the Chili Granola from Bad Seed – it’s the perfect balance of sweet and spicy. Totally addicting.
One “desk lunch” day, I was snacking on some Brussels sprouts while also munching on some granola. Not together, at first, but then it kind of just… happened. Kind of like how you start off tasting everything on the Thanksgiving plate on its own, but by the end you can’t tell where the cranberry sauce starts and the mashed potatoes end.
So this year, I’m making the Brussels sprouts. With the addition of gorgeous chunks of bacon and granola strewn throughout, it’s the fanciest – but easiest – looking dish.
The recipe is as simple as chopping and cleaning the Brussels sprouts, popping them in the oven and putting them in a bowl. I also bake the thick slabs of bacon on a cookie sheet alongside the Brussels, which is the most difficult part of the whole thing, simply because it smells too good to wait.
You don’t even need to add salt or pepper because the bacon is salty enough, and the Chili Granola has the perfect amount of kick. It also has a fair amount of honey in it which really comes through. And the savory element is more miso instead of salt and spice, so it’s not overpowering for someone who’s not into super-spicy things. It’ll appease the hot heads, but Grandma can still eat it, too.
Marianne's Brussels Sprouts With Bacon And Chili Granola
1. Preheat oven to 450°.
2. Lay Brussels sprouts on a baking sheet and drizzle with enough oil to coat. Bake 40-45 minutes.
3. Halfway through baking Brussels sprouts, line another baking sheet with foil. Lay bacon slabs directly onto foil and bake 20 minutes on a rack above the sprouts.
4. When 45 minutes are up, remove bacon and Brussels sprouts from oven.
5. Place Brussels sprouts in a large bowl. Chop bacon and add to sprouts, along with a ½ jar of Chili Granola. Stir to combine.
6. When ready to serve, top with remaining ½ jar of granola.
Total time: 50 minutes
The 2016 Mouthsgiving Menu
Kate's Porchetta Fennel Garlic Dry Rub Turkey + Apple Cider Vinegar Gravy
Josie's Kale Salad With Candied Pecans, Dried Berries And Blue Cheese
Marianne's Brussels Sprouts With Maple Bacon And Chili Granola
Sophie's Sautéed Green Beans With Grainy Mustard And Almonds
Jenny's Mashed Sweet Potatoes With Savory Rosemary Granola
Craig's Sausage And Popcorn Cornbread Stuffing
Nancy's Maple Sugar Cranberry Sauce
Kiernan's Bourbon Smoked Roasted Cauliflower
Ethan's Roasted Carrots And Onions With Shallot Oil
Ayesha's Citrus Almond Cake With Candied Orange Peels