How to Make Smoky Bacon and Brussels Sprouts Gratin

There are so many ways to enjoy Pennsylvania veggies, and we’re fans of every one. From raw and crunchy in a salad or crudité platter, to whizzed up into pesto, to roasted into melting, caramelized perfection, vegetables are able to transform with the seasons and your moods. As we settle in for the long haul of winter, we look to vegetables to satisfy and comfort us, leaning on their nutritional properties to balance out the rich, savory things we crave. This recipe for Brussels sprouts gratin, with smoky bacon and lots of cheese, is a prime example of what we’re after this time of year: hearty enough to warm us up from the inside, stress-free and made for sharing.

Look for local Brussels sprouts, which shouldn’t be hard to find, as they grow abundantly in Pennsylvania. Sometimes you can even find them still attached to their thick stalk at farmers markets or in Winter CSA shares. Red Hill Farm (Aston, PA), Jack’s Farm (Pottstown, PA), Buckhill Farm (Lititz, PA), and so many others grow these wonderful cruciferous veggies all through the fall and winter!

Check out our video for the technique, then find the full recipe on the Savor Recipes website!