Thanksgiving Sprouts And Apples

I know, almost everyone hates these little things, but with Thanksgiving not that far away,why not try this first, then present it again at your Thanksgiving table.

You WILL give thanks for this one. They  are very tasty – a little sweet and tart with a crunchy texture and not like what you grew up eating.

 

  • 2 lbs. Brussel sprouts
  • 1/4 cup butter
  • 2-3 drops of hot sauce
  • pinch of salt
  • 2 Granny Smith apples, peeled, cored and cut in thin slices
  • 2 tbsp. fresh thyme leaves
  • 1/4 cups toasted and chopped pecans

Line a large baking dish with paper towels and set aside. Remove the outer leaves of the sprouts and discard. Cut the ends off and then cut in half.

In a large pot cook the brussel sprouts n boiling water for about 2 minutes. Drain and plunge in ice water to stop the cooking process. When cool, drain and put in the bowl with the paper towels. Pat dry.

In a frypan,melt the butter, hot sauce  and cook, stirring constantly, until the butter begins to turn brown. This should take about 8 minutes. Add the sprouts and cook  for about 5 minutes. Now add the apples slices and thyme and cook until the apples are tender.

Sprinkle with the chopped pecans and serve.

Brussel Sprouts, Ham And Toasted Pecans

Okay, I understand that everyone calls them the ‘dreaded brussel sprouts’, but you have to keep trying different ways to prepare them. One will turn you around and change your thinking. This just might be the one.

 

  • 2 lbs. brussel sprouts, ends trimmed
  • 1/4 stick butter (2 tbsp.)
  • 3 tbsp. olive oil or coconut oil
  • 2  1/4 thick slices of smoked ham, coarsely chopped
  • 1 garlic clove, minced
  • 2/3 cup chicken broth
  • coarse kosher salt
  • 1/2 cups pecans, toasted, chopped

Using a sharp knife, thinly slice the sprouts into shreds.

Melt the butter with the oil, add the ham, saute for about 3 minutes until it all turns a golden colour.

Add the garlic and stir for 30 seconds. Add the sprouts and broth and saute  until tender crisp but still a bright green colour.

Season lightly with coarse salt and freshly ground pepper. Transfer to serving bowl and sprinkle with the toasted pecans.

What did I tell you? You will like this.

 

Brussel Sprouts With A Special Butter

Now, let’s face it. Brussel Sprouts – you either LOVE them or you HATE them. Before you get carried away and dismiss this recipe….give it a trial run and I bet you use it at your Festive Table.

  • 2 lbs. fresh Brussel Sprouts, trimmed and washed
  • 1 tbsp. olive oil
  • pinch of salt
  • 6 oz. unsalted butter
  • 1 tbsp. olive oil
  • 1 1/2 cups hazelnuts, coarsely diced and toasted

In a large saucepan with water, bring the brussel sprouts to the boil and cook until tender. Drain, cut in half and put 1 tbsp of olive oil in a saucepan and put all the sprouts on a medium heat to lightly brown.

In your blender add the butter, olive oil and hazelnuts and grind until smooth. Add the butter to the brussel sprouts and serve.

I bet you love them now. Really!