Sauteed Brussels Sprouts: Pedro’s Latest Variation and Our Choice for Thanksgiving

19 Nov

We’ve been experimenting with Brussels sprouts for Thanksgiving dinner. Should we go with an old favorite? Or try something new and potentially disastrous? (which brings to mind some awful lip-puckering lemony thing I did a few years ago which was only just edible. Of course I ate it out of a sense of guilt and starving-children-in-Ethiopia-so-eat-that-you-overprivileged-ingrate virtue, but it has left me a bit gun-shy)

Bubbling Brussels sprouts, Batman!

Then Pedro (the Dad) started experimenting with this recipe (similar to a Spanish one we have done often) and we are all hooked. He has done it enough so we feel confident that on the day either of us could make it delicious! It is easy, tones down any strong Brassica cabbage-y flavors, and can be done on the stovetop, so doesn’t take up valuable turkey and stuffing real estate in the oven.

Onions are the new ingredient in this adaptation of Spanish-style sauteed Brussels sprouts.

What are you doing for Thanksgiving sides? Inquiring minds want to know…

A bit mushier than current fashion, methinks, but keep cooking for that sweetness!

Tangy Sauteed Brussels Sprouts

1/2 lb. Brussels sprouts, bottom trimmed (just take off a thin slice) and any ugly outer leaves removed

6 Cups water

1 Tbs coarse salt

1 small onion, peeled and sliced into rings

1/2 tsp chopped garlic

1 Tbs extra virgin olive oil

3 pinches salt (to taste)

freshly ground black pepper to taste

1 -2 generous Tbs red wine vinegar

In a pot put the Brussels sprouts, 1 Tbs salt, and the water. Bring to a boil, lower to a lively simmer and cook until tender (about 10-15 minutes).

Meanwhile, heat oil in a skillet big enough to eventually hold the Brussels sprouts. Add sliced onions and garlic and saute until wilted at medium low. Allow to caramelize a bit.

Drain Brussels sprouts and when they are cool enough to handle, slice in half and add to skillet along with about 3 pinches of coarse salt and a few grindings of black pepper. Stir to coat and continue cooking at medium low until slightly caramelized. Add red wine vinegar and cook down until evaporated and turning golden brown. Serve hot.

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7 Responses to “Sauteed Brussels Sprouts: Pedro’s Latest Variation and Our Choice for Thanksgiving”

  1. Mad Dog November 20, 2012 at 9:40 am #

    That sounds great!
    I’m quite addicted to chopped up bacon with Brussels sprouts – I usually eat them with game or chicken, when I’ve wrapped the bird in bacon during cooking 😉

  2. thewindykitchen November 19, 2012 at 12:45 pm #

    I am debating experimenting with the momofuku recipe that was published on food52, but I’ll make extra mashed potatoes just in case no one likes them 🙂

  3. Bluejellybeans November 19, 2012 at 12:09 pm #

    Esta receta suena deliciosa Natalia, aunque la verdad es que no soy muy fan de las coles de bruselas…
    Nosotros no celebramos TG, aunque Isabel me ha dicho que este año quiere que lo celebremos, así que quizás prepare algo especial para cenar ese día…

  4. Karen November 19, 2012 at 11:52 am #

    We had a pre Thanksgiving dinner last night as we go to friends on the official day. We had something very similar but with balsamic vinegar and no onions. I will have to try your version next time. Have a wonderful Thanksgiving.

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