Crispy Brussel Sprouts with Pearled Couscous and Bacon

I think most of us would agree, it’s the side dishes at Thanksgiving that are the real MVPs. Turkey is great and all, but it can be sort of boring and typically needs a generous drizzle of gravy or cranberry sauce to be anything great.

But the side dishes? That’s where its at. I love the classics, and I have a few purists in my family that have to have the same thing every year. You’ll always find stuffing and mashed potatoes, rolls and green beans at my table, but I love to mix it up with a new recipe here and there. Low expectation but always fun to have something new at the table.

This year I threw together this crispy brussel sprout dish and while it was initially a bit of a mad science experiment to put together, the end result is to die for. I used an air fryer to get perfectly crispy and delicious sprouts but don’t fret if you don’t have one. Simply use a generous slug of olive oil in a saute pan and sear the sprouts for 4 minutes on each side on medium heat. Be patient to not flip them too early, but they’ll turn out beautifully. If you’re making lots of brussel sprouts (doubling the batch or just want extras) do this step in batches making sure not to overcrowd the pan. Too many veggies in the pan leads to steaming and doesn’t allow the vegetable top get nice and crispy.

Crispy Brussel Sprouts with Pearled CousCous, Bacon and Parmesan

• 3 pounds Brussel Sprouts halved

• 10-ounces package center-cut bacon

• 2 cups cooked pearl couscous

• 1/2 cup grated parmesan cheese

• 2 tablespoons olive oil

• 1 teaspoon Kosher salt

• 3/4 teaspoon black pepper

• 1/3 cup olive oil

• 1 tablespoon honey

• 1 tablespoon dijon mustard

• 2 tablespoons apple cider vinegar

• Pinch of Kosher salt and black pepper

Start by washing and trimming the ends off the Brussel sprouts. Cut sprouts in half and place in a bowl. Toss in 2 tablespoons olive oil, kosher salt and pepper. Place Brussel sprouts in an air fryer and cook at 400 degrees for 15 minutes. If you don’t have an air fryer, rotate searing sprouts in a sauté pan on medium heat, stirring often until the sprouts are golden brown on all sides and tender, about 8 minutes per batch.

While the Brussel sprouts roast, cook couscous according to package instructions. Place bacon on a parchment lined rimmed baking sheet. Cook in a 400 degree oven until the bacon is cooked through and crispy, about 20 minutes. Remove the bacon to a paper-towel lined plate. Blot the bacon and then chop into bite-size pieces.

In a small bowl, combine olive oil, honey, dijon mustard, apple cider vinegar, salt and pepper. Whisk to combine.

In a large shallow bowl, combine cooked couscous, roasted Brussel sprouts, bacon and parmesan cheese. Drizzle with dressing and toss to combine. Serves 8.