One sentiment I hear over and over again is “I hated Brussels sprouts until I tried them roasted.” Amen. Me too. Actually, I’m not totally sure I even bothered to try Brussels sprouts until I saw them roasted to a crisp with olive oil, balsamic vinegar, and a touch of salt. To this day that is my quick draw recipe for sprouts. They’re easy, delicious, and perfectly filling. This Thanksgiving, however, I thought I’d give the classic a little bit of a boost. A little something something to make them even more fantastic. Bacon jam. Brussels sprouts tossed in bacon jam and roasted to crispy, sweet, salty, caramelized state of pure bliss.

Brussels Sprouts with Bacon Jam

2 dozen Brussels sprouts

Sea salt

bacon jam:

1 white onion

2 cloves garlic

1 lb thick cut bacon

1 tbsp salted butter

1/4 cup brown sugar

1/2 cup dry marsala wine

Pinch of red pepper flakes

1 tbsp pectin

1 tbsp apple cider vinegar

Salt

In a large skillet melt butter over medium-low heat. Dice onion and add to pan. Mince garlic and stir into pan, along with roughly chopped bacon. Simmer for 15-20 minutes or until onions are browned. Stir in marsala, sugar, red pepper, and salt. Continue to simmer an additional 30-45 minutes or until the jam has cooked down and thickened. Stir in apple cider vinegar and pectin. Simmer an additional 10 minutes and then remove from heat. Let cool slightly.

Heat oven to 350F. Remove stems from sprouts and halve. In a medium casserole dish toss in jam and roast for 35-45 minutes or until tender. Serve hot.