We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.


Read my Holiday/Winter 2015 issue!

You will need:

2 pounds brussels sprouts, trimmed and halved lengthwise

1 pound applewood-smoked bacon

1 tablespoon olive oil

1⁄3 cup pure maple syrup

1⁄2 cup slivered almonds

salt & pepper, to taste

  1. Cook bacon until crispy. Let stand on a rack or paper towel and crumble into coarse bits.
  2. Preheat oven to 400°F.
  3. Blanche brussels sprouts in boiling water for 5 minutes.
  4. Drain and rinse with cool water. Shake off excess water or pat dry.
  5. Toss sprouts with olive oil, salt, and pepper, and roast on a shallow pan for 8–10 minutes or until the outer leaves begin to brown.
  6. Warm maple syrup in a large pan.
  7. Add the brussels sprouts, almonds, and bacon bits and toss until evenly coated.
  8. Season with salt and pepper.

TIP:

.
Such a classic flacor combination roasted to perfection!
Photography by Noah Fecks & Paul Wagtouicz

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