Looking for a festive vegetable dish to add to your Thanksgiving day menu? Give this one a try. Even brussel sprout haters will like it.
My guess is that most people who detest brussel sprouts on their own are turned off by their overpowering cabbage smell. While steaming and boiling seem to intensify this odor, other cooking methods, like stir-frying and roasting, seem to neutralize it.
Your best bet: Don't use water to cook them, and dress them up in a mix of sweet, tart and savory flavors. You won't even know that you're eating a vegetable.
In this recipe, it's the texture of the brussel sprouts rather than the cabbage flavor that shines through. The sprouts get a nice golden sear in a cast iron skillet rather than becoming mushy.
Chopped Brussel Sprout Stir-Fry with Cranberries and Hazelnuts
2 large shallots, sliced into thin rings
1/4 cup olive oil
1 lb brussel sprouts, sliced into rounds, then chopped into thirds
1/4 cup dried cranberries
1/2 one large orange, juiced
1/4 cup whole hazelnuts, toasted and coarsely chopped
- Steam the cranberries for a couple of minutes to re-hydrate them. Turn off the heat and set aside.
- Heat the oil in the pan over medium heat. Add the shallots and cook them until they start to brown.
- Add the brussel sprouts and stir–but not too much, you want them to get a nice golden sear.
- Once the brussel sprouts are nearly cooked to perfection, add the orange juice, cranberries and hazelnuts. Cook and stir for a couple minutes more.
- Turn off the heat. Now would be a great time to drizzle a little hazelnut oil.
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