Today is Thanksgiving Eve here in the U.S. which means that most of us are already salivating over the prospect of tomorrow’s feast. Traditional Thanksgiving fare includes stuffing, potatoes, yams, and, of course, turkey. But whither the green vegetable in this avalanche of carbohydrates and animal protein? How many of us find room on our heaping, overburdened plates for anything not colored white, orange, or brown?
This year can be different, if you’re up to the challenge. I recently discovered this fantastic recipe for Brussels sprouts (online, of course, but I forget the attribution.) I’m no fan of the sprouts, but the better half of the Core Team, adult division, enjoys them, so I was committed to finding a recipe we could both live with. Let me assure you, this is the one. After a couple of trials, I’m adding this to our Thanksgiving repertoire. The caramelized onions and pistachios negate the bitterness of the Brussels sprouts, producing a vegetable dish with superb flavor, texture, and presentation. Of course, Brussels sprouts are seasonal specialties, so you should have no trouble finding fresh ones. Enjoy!
Caramelized Brussels Sprouts with Pistachios
1 pound Brussels sprouts
2 tablespoons unsalted butter
1 small red onions, cut into strips
1 tablespoon red wine vinegar
1-1/2 teaspoons white sugar
2 tablespoons coarsely chopped pistachios
salt and pepper to taste
1. Steam Brussels sprouts 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.