What makes this decision so tough is that you want things
that are traditional and comforting, but at the same time, want to keep the
menu fresh and interesting. You love those buttery mashed potatoes, and yet
you’ve wanted to make twice-baked potatoes for years. You always make Grandma’s
chestnut stuffing, but that spicy cornbread version you saw on Pinterest sure
looks amazing. What do you do?
Do what I do; keep the starchy cornerstones classic, and
switch up the vegetable sides instead. Go ahead and do your favorite and
familiar potato, stuffing, and gravy recipe; but when it comes to tired old
dishes like green bean casserole, or peas and carrots, let your freak flag fly.
While I decided to go raw this time, you can certainly turn
this into a hot side by giving it a quick, stir-fry in a large skillet. Just a
minute or two, until it starts to wilt, and you’re good to go. Anyway, I’m not
sure if I made your side dish selection simpler or more complicated by showing
you this new and exciting offering, but I’m sure you’ll figure it out. You
always do. Enjoy!
Ingredients for 4-6 servings:
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed and sliced)
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed and sliced)
1 tbsp vegetable oil
4 oz bacon, sliced
2 tbsp brown sugar
1/3 cup cider vinegar
1 lemon juiced
salt and pepper to taste
25 comments:
Any recommendations (from readers, as well) on what type of chicken to make with this?
Oh, and Chef: GO GIANTS!
Yes, GO GIANTS!!!!!
I can't think of a chicken recipe this wouldn't work with!
looks appetizing. im not a salad person but definitely a bacon guy...XD
Ok...being that it is a warm dressing and being that it is crazy on Thanksgiving with everything else going on, what are the chances of placing the dressing in a bowl and prepping the sprouts ahead placing in fridge and all I would need to do is nuk the dressing for 30 sec, at the last minute, and pour it over the salad??? What do you think?
Hello Chef John, I really love your recipes and I will enjoy this I am sure because I grew up picking dandelion greens and we always used a dressing like this. Good old PA dutch. Any how, no quibble here, but I was curious, you use cayenne in many recipes. Is this because you really like it, is it just a little secret that ups the ante in many recipes. Thanks and keep up the great delivery. I love the playfulness
Great idea,they do brussels sprouts up here every year for thanksgiving(which was a few weeks ago)Now I have a way to make it more interesting
Yes, you can muke and add the dressing later!
Sorry, I can't recommend a specific pan, so check the online review sites! Depends on budget!
Thank you for the vegi recipe, keep them coming! As Alton Brown puts it, most people have a negative association with vegetables because growing up, they ate them overcooked and poorly prepared.
Also Chef, I found your app on my Roku and I'm so glad I did, this is the best cooking blog I've come across. Thank you!
-Jason
This sounds like a perfect supper dish with a fried egg and some crusty bread to mop it all up. And a nice glass of wine of course. Thanks for the recipe, I think I had something similar to it once and I'm reminded how good it was.
That sounds just about perfect. :)
Alexander here..
Chef John, what can replace cider vinegar? Will white wine vinegar work well here ? What can we do with those pieces of the sprouts which are left after cooking the dish ? Just discard them ?
I may have found my offering for the community Thanksgiving dinner I go to every year. There are always too many potatoes and not enough interesting vegetables. And thanks to cookinmon I know I can mess with the timing on the final service. What's not to love about bacon and cruciferous veg!
What is that old phrase from the kitchen?
"If in doubt, add more bacon"?
it was working beautifully until you dumped all that saturated lard in the salad bowl, Chef. How about throwing it away and dressing the sprouts with e.g. some raw olive oil? Would it be that detrimental to the taste? Thank you, and a thumbs up for the site.
Made this today and it was delicious! I was worried I wouldn't like raw Brussels sprouts but these turned out to be just warm enough to make me think it was cooked but had that oh-so-satisfying crunch.
How about a lot less sugar, some harissa in the dressing and a poached egg or two on top?
We made this for dinner a few days after this was posted. From what I remember it was delicious. I do know I liked it enough to try it again, and may be doing so again soon.
We made this with Chicken cordon bleu and it was unanimous that we all preferred the brussels sprouts over the chicken. That was a first!!!
This looks like the brussel sprouts need to be fresh. Frozen and thawed sprouts probably would never slice up so well, and they'd be damp and soggy. Might want to say that for those who are cooking illiterate and go to the store and buy frozen.
THEY. ATE. IT. ALL.
I made this dish for a pitch-in this weekend (I am from Indiana, what you call a potluck, we call a pitch-in...get over it). I prepped ingredients at home and made the dressing when I arrived. I actually made a double batch because sprouts were on sale and I had some in the fridge. Anyway, there were eight of us at the pitch-in and the bowl of this got clean out.
It was simple and delicious.
I love you, Chef John. Thanks to you, my family and friends think I am a culinary genius.
CJ,
I've tried making this dish twice now and I can't tell if I'm doing something wrong in the preparations, or if I simply don't like brussel sprouts. They taste good initially, but after a few seconds of chewing the taste goes from pleasant to a bitter tone with a very bad aftertaste. After a few bites into the dish I can't stomach it anymore. Do I just hate this poor vegetable?
Yes ;) Maybe not for you.
Chef John,
This recipe looks might tasty, but what is the difference between using brussels sprouts and green cabbage? I have never tasted the two side-by-side
and am curious about their particular flavor profiles. It seems that finely shredding a head of green cabbage would be much less tedious than shredding individual sprouts.
You can buy Brussels sprouts already sliced up like this. It's so easy. Last Christmas we had bacon broccoli because it's one of the few times I'll splurge on bacon. Maybe this year we'll have this recipe. It looks so good.
sooo good! husband and I devoured this. It's tangy, salty, and sweet. you'll spend the most time prepping the brussels sprouts, but other than that, so easy to make. I'll be making alot more of this. Thank you Chef John!
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