Langdon Hall’s Chef Bangerter’s Canadian Thanksgiving Recipe

Roasted Brussels with Squash, Bacon and Smoked Honey. A very tasty Thanksgiving side dish recipe.

Thanks to Langdon Hall, Cambridge Ontario.

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  • 1. Heat 1 tablespoon of honey in a small sauce pan. Add the cranberries and remove from heat. Reserve for the finished dish.
  • 2. Heat a quarter inch of oil in a sauce pan on medium heat.
  • 3. When hot, fry the sage leaves quickly for 10 seconds. Using a slotted spoon, remove the fried sage and drain it on a paper towel.
  • 4. On medium heat, add a splash of the oil in a saute pan large enough to hold all of the ingredients.
  • 5. Once oil is hot, add the sprouts cut side down to caramelize. Season with salt and pepper.
  • 6. Remove from the pan when they are golden brown.
  • 7. Repeat the process on medium heat with the onion and squash. Remove from the pan once caramelized.
  • 8. Add the bacon and saute until golden. Deglaze the pan with chicken stock (10 oz).
  • 9. Add the sprouts, onions and squash back into the pan and cook gently to warm through.
  • 10. Add the butter and remaining honey.
  • 11. Season with salt, pepper, nutmeg and fresh thyme.
  • 12. Garnish with the reserved cranberries and fired sage leaves.

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