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
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
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.