The Countdown to Thanksgiving continues, with this super simple brussels sprouts recipe. With all the fuss and preparation that goes in to so many other holiday dishes, this is one that you can throw together in a snap. Although cooking time is only 10 minutes, it will take a good 20 minutes of chopping to get through all those sprouts, making this a perfect dish to delegate to a well-meaning relative looking to help out in the kitchen.
A hint on the sprouts: I get mine from the farmer’s market, and have found dirt lodged in all the nooks and crannies of the leaves, much like leeks. Solution: slice the sprouts, THEN soak in water to remove the dirt, then drain.
This recipe is super adaptable. For you bacon-lovers out there (AKA my hubby), bacon or pancetta would be fantastic in this, as would some blue cheese crumbles, and/or dried fruit. But made just as is, this dish is simply divine. There’s something about the sprout-pecan combo that gets me every time…
Brussels Sprouts with Shallots and Pecans
Adapted from a Cooking Light recipe
Time: 20 minutes prep, 10 minutes cooking Serves: 8 (serving size: about 2/3 cup)
- 2 tsp butter or oil
- 1 cup chopped shallot
- 4 garlic cloves, minced or thinly sliced
- 8 cups halved and thinly sliced Brussels sprouts (about 1.5 lbs)
- ½ cup white wine or cooking sherry (or broth, if you’d rather)
- 1/2 tsp salt
- ¼- ½ cup coarsely chopped pecans, toasted
- bacon or pancetta
- crumbled blue cheese
- raisins, craisins, or other dried fruit
Melt butter or oil in a large nonstick skillet or wok over medium-high heat.
Add shallot and garlic and sprinkle with a little salt; sauté a few minutes or until lightly browned.
Stir in sprouts, sprinkle with a little salt, and sauté 2 minutes. Add wine and cook 4 minutes or until liquid almost evaporates, stirring frequently. Add in pecans and toss well so they are warmed through.
You may like add in bacon, blue cheese, dried fruits, or all of the above. Enjoy!
More Thanksgiving recipes
- Healthy pumpkin cheesecake trifle, an alternative to pumpkin pie
- Brussels sprouts with shallots and pecans
- Cheesy Corn Spoon Bread
- Holiday Icebox Dinner Rolls: 3 Ways
- Butternut Gruyere Tart with Mushrooms and Pancetta
- Boozy Fruit Stuffing (or, why we must always have at least two stuffings on the table)