A Fresh Thanksgiving Side dish {Fresh Brussels Sprout Hash with Caramelized Shallots}

It is upon us...Thanksgiving Day.  The Thanksgiving table seem to be laden with carb-heavy selections: dressing, mashed potatoes, sweet potatoes, and rolls. Even the traditional vegetable sides can be heavy - green bean casserole, I'm looking at you. Factor in the longing for sameness and comfort of the holiday and it can be difficult to make a change to the menu. When Mama passed the turkey leg baton to me several years ago and I was charged with hosting the holiday, I decided to make a few slight changes to the menu. Sort of like the old rhyme about friends "make new dishes, but keep the old; one is silver the other gold." One of the first things I added into our menu rotation that, actually, has become a regular member of the menu is this wonderful brussels sprouts dish. It sort of straddles the line between classic Thanksgiving fare and something fresh. Even if you think you're not a brussels sprouts fan, you should give this one a try - since they are treated here like the tiny cabbages they are and prepared using a saute, you will avoid the usual smell associated with cruciferous vegetables and instead enhance the nuttiness of these morsels.

Brussels Sprouts Hash with Caramelized Shallots

(adapted from Molly Stevens)

• 6 Tbsp butter,divided
• 1/2 lb shalots, thinly sliced
• 2 tbsp. apple cider vinegar
• 4 tsp sugar
• 1.5 lbs brussels sprouts, trimmed
• 3 tbsp bacon drippings (aka bacon grease)
• 1 C water

1. Melt 3 tbsp butter in medium skillet over med heat. Add shallots; sprinkle with a bit of coarse salt & pepper to taste. Saute until soft and golden (about 10 minutes) add vinegar and sugar. Stir until browned and glazed (about 3 minutes more)
2. Halve brussels sprouts lengthwise & then cut into thin (1/8in) shreds. Heat bacon grease in a large skillet over med-hi heat. Add sprouts; sprinkle with salt and pepper. Saute until browned at edges (about 6 min). Add 1 cup water and 3 tbsp butter. Saute until most of the water evaporates & sprouts are tender, but still bright green (about 3 minutes) 
3. Stir in cooked shallots and serve. 

If you are not a bacon grease kind of a person, you should be you can sub in olive oil for the saute of the brussels sprouts. But, the bacon grease will give a smokiness to the dish that is delicious.  I first shared this last year on the TGK facebook page and have since had a couple of requests for the recipe. So, here it is - to be added to the catalog of recipes here. As I said, I hope you give it a whirl this Thanksgiving and maybe it will earn a permanent place in your menu, too.

Happy Cooking!
sld

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