Tom Colicchio’s Thanksgiving Brussels Sprouts Side Is ‘One of the Most Popular Dishes’ at His Restaurant

The 'Top Chef' judge says "you’ll want to keep popping" his Bacon and Thyme Brussels Sprouts "in your mouth like potato chips"

Tom Colicchio's restaurant made Brussels sprouts a thing, and the dish is perfect for your Thanksgiving spread.

The vegetable is a popular side on menus everywhere now but the longtime Top Chef judge says that wasn't always the case.

"When we opened Craft, however, Brussels sprouts were a rarity on restaurant menus. No one wanted them. No one made them, at least not professionally," the restaurateur says of his New York City restaurant. "They were derided for their favor, for their texture, for everything so much so that they were a cliché of what you didn't want to eat."

Related: The Best Turkey Recipes to Make for Thanksgiving

So, Colicchio's team cooked up a version cooked in aromatics and bacon fat. "The richness of the bacon [and] the delicate herbaceousness make it addictive," he continues about this dish, which is included in his cookbook-memoir Why I Cook. "Year in and year out, it’s one of the most popular dishes on the menu at Craft, but you can easily make it at home."

The attention-stealing side is a guaranteed Thanksgiving hit, according to Colicchio: "You’ll want to keep popping them in your mouth like potato chips.”

Tom Colicchio’s Bacon and Thyme Brussels Sprouts

2 Tbsp. extra-virgin olive oil, plus more for drizzling

3 thick-cut bacon slices, roughly chopped

1 small white onion, sliced

1¼ tsp. kosher salt, divided

2 lb. Brussels sprouts, trimmed and halved (about 6 ½ cups)

¼ cup tap water

¾ tsp. fresh thyme leaves, plus 2 (5-in.) thyme sprigs

½ tsp. freshly ground black pepper

1. Heat oil in a large skillet over medium until shimmering. Add bacon; cook, stirring occasionally, until fat is rendered and bacon starts to crisp, about 5 minutes. Add onion and 1 teaspoon of the salt; cook, stirring often, until onions start to soften, about 5 minutes.

2. Slowly stir in batches of Brussels sprouts; season with remaining ¼ teaspoon salt. Add water; cook, stirring occasionally, until lightly browned on edges, 5 to 6 minutes. Add thyme leaves and pepper; continue cooking until sprouts are tender-crisp, 4 to 5 minutes.

3. Add thyme sprigs; cook until sprouts are soft and golden brown, 3 to 4 minutes. Season with more salt and pepper if desired; drizzle with oil and serve.

Serves: 6

Active time: 30 minutes

Total time: 30 minutes