Friday, November 4, 2011
For the latest round of the Recipe Swap, the theme was Thanksgiving Sides. I was excited to try something new because we always seem to have the same.old.sides.every.year. Caitlin, from Caitlin's Cooking and More, chose this recipe for me and it looked great in the photo. Brussels Sprouts are not something we normally eat at our Thanksgiving, (or ever!), and honestly, the few times I've eaten them, I've always said it would be the last. They are cute little cabbages, but I can't get past the bitter taste. I've only made fresh brussels sprouts in the past, so for this recipe, I decided to try frozen.
This side dish is perfect for Thanksgiving because most of it can be made ahead of time, but even if you make it that day, it is really fast to put together. To me, the pecans were the best part. You'll think you're eating a sweet, crunchy candy. I would love to remake this dish with a different vegetable - maybe broccoli?
Thanks for sharing Caitlin!
View the full round-up at A Taste of Home Cooking.
1/2 cup pecan halves
2 Tbsp. butter
1 Tbsp. pure maple or golden syrup
sea salt, to taste
2 lb. small Brussels sprouts, stem ends trimmed
canola or olive oil, for cooking
1-2 garlic cloves, finely squished
a squeeze of fresh lemon juice
Preheat oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and toast for about 8 minutes, until deep golden and fragrant. Transfer to a bowl and quickly toss with 1 Tbsp. butter and syrup; it should coat the nuts and be partially absorbed. Sprinkle with salt and set aside for up to a day.
In a saucepan with an inch of simmering water, cook the Brussels sprouts until just tender, 5 to 6 minutes, drain and pat dry. If you want to do this ahead, store them in the fridge for up to a day.
When you’re ready to finish them, heat a drizzle of oil and 1 Tbsp. butter in a heavy skillet over medium-high heat. Sauté the sprouts for about 5 minutes stirring occasionally, until starting to caramelize. Add the garlic and cook for another minute. Add a squeeze of lemon juice, season with salt and pepper, then stir in the pecans, transfer to a serving dish and serve immediately. Serves 6-8.