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For a big, seasonal veggie side, nutty Brussels sprouts and textured wild mushrooms bring a lot to the table—but a crumble of bacon takes it over the top.
Note: The bacon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Bacon ends (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 425°F. Line 2 sheet trays with parchment or foil.
To clean the mushrooms, depending on the variety, either brush away any pine needles or grit, or if they have hollow centers, split them in half and quickly rinse to remove any grit inside. Tear or slice the mushrooms into bite-size pieces. Trim the Brussels and cut them in half. Slice the shallots. Pick about 1 tablespoon thyme leaves and toss the stems. Slice the bacon ends into ½-inch pieces.
Pile the mushrooms on one of the prepared pans, drizzle with 3 tablespoons olive oil, sprinkle with the thyme, season with salt, and toss to coat. Pile the Brussels on the other pan.
In a frying pan over medium heat, warm 1 tablespoon olive oil. Add the bacon ends and sauté until crispy, about 5 minutes. Transfer the bacon to a plate, leaving the fat in the pan. Return the pan to the heat, add the shallots, and sauté until soft, 3 minutes. Add the shallots and bacon fat to the pan with the Brussels sprouts, pouring the bacon fat over, season with salt, and toss to coat. Transfer both pans to the oven and roast until browned, stirring once or twice, 30 minutes.
Combine the mushrooms and Brussels in a bowl, and toss to combine. Top with the bacon, grind with pepper, and serve warm.