My favorite day of the year is only three days away. I'm making brussels sprouts (tripling the recipe below because I love them so much). Thanksgiving combines my two favorite things on the planet: food and family. The addition of football into the mix certainly doesn't hurt. Happy almost Thanksgiving; I wish more people had as much to be thankful for as I do.
My brussels sprouts recipe:
-1 pound brussels sprouts, washed, trimmed, and halved at the stem
-4 ounces pancetta, chopped
-1-2 shallots, chopped
-2-3 cloves garlic, finely chopped
-few tbs of olive oil
-salt and pepper
-pinch nutmeg
Preheat oven to 425 degrees. Cook shallots and garlic in a bit of olive oil for 2 minutes. Add pancetta and a bit more oil and stir occasionally until cooked through. Add a bit of nutmeg. Blanch the sprouts for 2 minutes (timed carefully, and then drained and rinsed in cold water). Add the sprouts to the pan with pancetta and shallots and stir all together. Transfer to baking dish and roast in the oven until the leaves begin to blacken and the pancetta is crispy, 20-30 minutes.
YUM. If you don't eat pork use turkey bacon, they come out almost as good. Don't fall prey to the nonsense myth that Brussels sprouts are gross, because they're great.
can't wait for these nommies - these will make my half-my-plate-is-vegetables rule execute very smoothly
ReplyDeletethis sounds really good- i love brussel sprouts even though they smell
ReplyDeleteby the way this is lena and i didnt even know i had a google "name"
ReplyDeletehahahahaha Lena! Elephantbean is pretty much the coolest handle ever.
ReplyDeleteMike your vegetable rule is dumb, I will not be following it. :)