Get ready for my first Thanksgiving recipe post! I will be sharing Thanksgiving recipes here and there from now until Turkey Day. I actually made this side dish last year because I wanted to introduce some more inventive recipes to the traditional spread. I was browsing through Epicurious’ top-rated Thanksgiving recipes and found this recipe for Brussels Sprout Hash with Caramelized Shallots from Bon Appetit.
The preparation is a little different than your traditional brussels sprouts recipe. Instead of cooking them whole or halved, you cut them into shreds. I like this because they seem more cabbage-like and visually help those who aren’t so sure about brussels sprouts. The caramelized shallots add so much to this dish and the apple cider really brightens the overall flavor.
I don’t really understand how brussels sprouts got such a bad rap? I was interested in how they’d be received by my family. (Please note that I wrote this post after I made the dish last year. It’s been waiting a whole year to be published!) The verdict? My mom claims she’s still not a fan (oh well). My grandmother, who is a cabbage lover but never liked brussels sprouts because she had only ever tried the frozen ones, decided that she is a fan. My dad and I, who’ve always liked them, enjoyed this recipe. Everyone at the table at least gave them a try so that’s all I could ask.
If you are a brussels sprouts love this is a great preparation variation to try.
One Year Ago: Sausage, Cheese and Basil Lasagna
Brussels Sprouts with Caramelized Shallots
(Recipe source Bon Appetit, November 2007)
Ingredients:
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Directions:
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; and sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes, stirring frequently. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Cut brussels sprouts in half lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium high heat. Add sprouts and sprinkle with salt and pepper. Cook until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, about 3 more minutes. Add shallots and mix to combine.
Yield: 8-10 servings
bakin' and eggs 