Lots of calories, but looks tasty

Savory Shaved Brussels Sprouts

Photo and text by KARA DiCAMILLO, ecoRI.org

Brussels sprouts have become a tradition at our Thanksgiving table. I have to laugh as I read that line again, but I have grown to love them. I remember my dad eating Brussels sprouts when I was growing up and I, like most kids, wanted nothing to do with them.

I didn’t try Brussels sprouts until about five years ago and couldn’t believe what I had been missing. They were fresh, roasted and caramelized, and a long way from the frozen, wrinkly, miniature cabbages from my childhood.

This is peak season for Brussels sprouts, and when they are fresh they actually don’t need much seasoning. This side dish is an easy one and takes hardly any time to prepare. That means you can test it a few days before Thanksgiving if you’re skeptical. But I can almost guarantee you’ll fall in love with Brussels sprouts just like me. 

Savory Shaved Brussels Sprouts 

Makes 6-8 servings

6 slices of bacon, chopped
4 tablespoons of butter
2 shallots, minced
6 cups of Brussels sprouts (about 2 pounds), cut into strips
1 tablespoon of fresh sage, minced
1 tablespoon of fresh thyme, minced
Salt
Freshly cracked pepper

Cook the bacon in a large sauté pan over medium-high heat. Once it’s crisp, remove from the pan and set aside. Add the butter to the same pan and, once it’s melted, add the shallots. 

Sauté the shallots until they are translucent, about a minute, and then add the shaved Brussels sprouts. 

Sauté the Brussels sprouts for about 2 minutes, or until they just begin to wilt. It’s important not to overcook them, otherwise they will be mushy. 

Add the bacon back to the pan as well as the sage and thyme, and then season with salt and pepper. 

Serve immediately.