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
- Yield:8 to 10 servings
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.