Serious Eats: Recipes

Brussels Sprout Hash with Caramelized Shallots, from 'Bon Appétit'

When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This brussels sprout hash, published here courtesy of Fairchild and Bon Appétit, was one of them. Here's what she said about it: "I want something green at my Thanksgiving table, and it's always brussels sprouts. I know my nephews are going to pick the almonds out of the dish."

Brussels Sprout Hash with Caramelized Shallots

Printed from

© Serious Eats