I feel bad for the brussels sprout. It’s an odd-looking vegetable that most people assume they hate. Yes, they do look like mini cabbages and chances are, you probably ate them when they were prepared badly. But I’m here today to change your mind about one of the most under-rated vegetables that makes a perfect Thanksgiving side dish. I’ve been making these for Thanksgiving for nearly a decade and they never disappoint, nor do I take home any leftovers. Really, they’re that good.
This recipe is loosely based off a recipe I tried from Williams-Sonoma many years ago. While this recipe calls for pancetta (Italian bacon), simply leave it out for a vegetarian version.
The Best Brussels Sprouts
2 Tbsp. butter
2 Tbsp chopped shallots
4 oz. chopped pancetta
1 pound brussels sprouts (if you’re using large ones, cut them in half)
1 tsp. thyme
1/4 tsp. black pepper
1/4 cup chicken or vegetable stock
Melt butter in a large saute pan. Add shallots and cook until they are translucent. Add the pancetta and cook for about 5 minutes.
Add brussels sprouts to the saute pan with the pancetta and shallots. Add black pepper, thyme, and stir to combine. Add the stock and bring mixture to a boil; then reduce to low and cover the pan. Let cook for about 10 – 15 minutes. Cooking time will vary depending on the size of your brussels sprouts. So check them every few minutes to make sure you don’t end up with soggy sprouts.
When done, stir the mixture and taste for flavors. I rarely add salt if I’m using pancetta. But if you leave it out, add salt now. Then pat yourself on the back for adding such an under-appreciated vegetable to the Thanksgiving table.
Don’t forget to check out Monday’s post — Thanksgiving Stuffing with a Crockpot Twist — if you need an easy dressing!
What’s your favorite Thanksgiving dish? Trying a new recipe this year? Tell me about it!