Brussels Sprouts Mash with lemon thyme and crispy chicken bacon? Sounds quite delicious, right?
But believe it or not, this dish didn’t mean to be.
Originally, I was planning to make zucchini noodles with a brussels sprouts sauce and the chicken bacon. However, soon after I started cooking the Brussels sprouts, and the flavors started to appear, I came to realize I needed to change the concept.
It had to be an all-star of our meal.
Brussels Sprouts Mash sounded right for me.
I had some chicken breasts in the refrigerator so I poached them in boiling water with a mixture of the spices. I might have thrown the
all different kinds of spices and dry herbs so I won’t be counting them. The chicken was moist and nice.
As for the Brussels Sprouts Mash, there’s nothing complicated. One pan. Brussels sprouts. Olive oil, cream, and butter for a rich and velvety consistency. Finally, garlic, lemon thyme, and smoked paprika to jazz that up. And some chicken bacon for a texture and additional smoked flavor. And because it’s bacon. We don’t need a reason to incorporate some bacon, do we?
Now imagine this deliciousness! Smooth, fluffy, rich, and buttery mash, with the distinctive predominant sprout flavor and the herbal flavor in the background. Besides, the bacon. Did I mention it?
That’s heaven, my friends. I could have eaten the entire plate. No chicken needed. Such a shame I needed to share.
With a Thanksgiving day on the corner in Canada (and coming later on in the USA), this Brussels Sprouts Mash could be a great option for your side dish.
So, if you have already started planning your Thanksgiving menu, there’s great news, friends! I’ve just helped you to opt one of your sides:) Sounds presumptuous?
Creamy, garlicky, and buttery Brussels Sprouts Mash with lemon thyme and bacon. Perfect side dish for Thanksgiving or any other occasion!
- 1 pound Brussels sprouts (cut in half if large)
- 1 tablespoon olive oil
- 2 garlic gloves
- 1 tablespoon fresh lemon thyme
- 1-1,5 tablespoons butter
- salt, pepper, to taste
- 1/3 - 1/2 cup light cream (5-10%)
- smoked paprika, to garnish
- 4-5 chicken bacon strips, finely sliced
- In a small pan cook the bacon as recommended (4-5 minutes) or for the desired consistency. Set aside.
- In a large pan heat the olive oil over medium heat. Add the Brussels sprouts and cook for about 3-4 minutes until start to golden.
- Decrease heat to low medium. Add hot water (about 1/2 - 2/3 cup), cover, and simmer for 5-7 minutes.
- Add the garlic and cook for another 3-4 minutes - by this time the garlic and sprouts should be soft.
- Off heat. Add the salt, pepper, lemon thyme, and butter. Process in a processor until the chunky consistency. Add the cream and whip up for another 15 seconds, until smooth with some chunky pieces.
- Serve topped with the bacon.