Thursday, November 15, 2012
As if you needed another way to prepare these beautiful little cabbages.
Brussels Sprouts at Thanksgiving are non-negotiable at most tables. People just expect them to be there in some way, shape or form.
This side from Bon-Appetit was simple and so delicious. I skipped the chicken stock, because I couldn't figure out why the original recipe called for it.
If I were you, I would triple the recipe.
Pan Fried Brussels Sprouts w/ Bacon & Raisins (adapted from Bon Appetit):
1 lb. of Brussels sprouts, stems trimmed and sliced in half
kosher salt & pepper
3 thick strips of bacon, cut into matchsticks
1 shallot, minced
1 tbsp butter
handful of golden raisins
2 tbsp cider vinegar
In a large skillet, cook your bacon until crisp. Remove and drain on paper towels.
Save 2 tbsp of bacon drippings in the pan, and cook your halved sprouts in this mixture, until caramelized, about 7 minutes.
Add the shallot during the last minute of cooking and swirl in the butter and raisins. The vegetables will have a nice shiny look to them.
Turn off the heat and splash with the cider vinegar.
Taste and season w/ kosher salt & pepper if needed.