No green bean casserole in our house for the upcoming holiday! Our traditional Thanksgiving vegetable is Brussels sprouts. Most of Eric’s side of the family are fans of the little cabbage-like things. Most of my side, not so much. Eric grew up eating them since his dad was a big gardener and loved most vegetables, especially Brussels sprouts. I had never eaten one until I met Eric. With Eric liking them, our kids grew up eating them. In true sibling fashion, one kid likes them and one does not. But we all accept them with grace on Thanksgiving!
In the hopes of finding a way to prepare Brussels sprouts that everyone will enjoy, I try out a new recipe for them each Thanksgiving. This version was good enough to earn a blog post!
Brussels Sprouts with Apple
Brussels Sprouts with Apples (adapted from southernliving.com) Serves 6 to 8
Ingredients:
- 2 1/4 pounds Brussels sprouts
- 1 tablespoon olive oil
- zest & juice of 1 lemon
- salt & pepper
- 1/4 cup butter, divided
- 1 medium onion, diced
- 1/4 cup apple juice
- 1 large apple, diced
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 cup golden raisins
- 1/8 teaspoon grated nutmeg
Preparation:
Wash the Brussels sprouts, trim off the tough portion of the stems and halve any large ones. Toss them in the olive oil and season them with salt & pepper. Spread the Brussels sprouts on a rimmed baking sheet and roast them in a 400º over for 15-20 minutes. Set them aside.
Roast the Brussels sprouts to bring out their sweetness.
Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and sauté it for 15 to 20 minutes or until they are caramel-colored. Add the apple juice and cook the onions for 2 minutes more, stirring to loosen the browned particles.
Add the apple juice to the caramelized onions.
Add the apple, garlic and sugar to the onions, stirring constantly, for 5 to 6 minutes or until the apple is tender.
Add the apple, sugar & garlic to the onions in the saute pan.
Add the water chestnuts, raisins, 1/2 teaspoon each of salt & pepper, nutmeg, lemon zest & juice, and the remaining 2 tablespoons of butter. Cook it all together, stirring constantly, for 3 to 4 minutes.
The final ingredients go into the pan.
Take the mixture off the heat and gently toss in the Brussels sprouts. Serve immediately.
We always have Brussels sprouts for Thanksgiving!
We are even thankful for Brussels sprouts on Thanksgiving! ~Linda
Brussels Sprouts with Apples (adapted from southernliving.com) Serves 6 to 8
Ingredients:
- 2 1/4 pounds Brussels sprouts, ends trimmed & halved
- 1 tablespoon olive oil
- zest & juice of 1 lemon
- salt & pepper
- 1/4 cup butter, divided
- 1 medium onion, diced
- 1/4 cup apple juice
- 1 large apple, diced
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 cup golden raisins
- 1/8 teaspoon grated nutmeg
Preparation:
Wash the Brussels sprouts, trim off the tough portion of the stems and halve any large ones. Toss them in the olive oil and season them with salt & pepper. Spread the Brussels sprouts on a rimmed baking sheet and roast them in a 400º over for 15-20 minutes. Set them aside.
Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and sauté it for 15 to 20 minutes or until they are caramel-colored. Add the apple juice and cook the onions for 2 minutes more, stirring to loosen the browned particles.
Add the apple, garlic and sugar to the onions, stirring constantly, for 5 to 6 minutes or until the apple is tender.
Add the water chestnuts, raisins, 1/2 teaspoon each of salt & pepper, nutmeg, lemon zest & juice, and the remaining 2 tablespoons of butter. Cook it all together, stirring constantly, for 3 to 4 minutes.
Take the mixture off the heat and gently toss in the Brussels sprouts. Serve immediately.