One of my contributions to Thanksgiving dinner is a brussels sprouts dish. So when I was attending a party last night, I took that as a test-run for a recipe I’d been eyeing. I was from a recent issue of Bon Appetit — Grilled Brussels Sprouts with Chanterelles. It looked simple yet complex so it had to be made!
Ingredients are pretty basic (and I of course made some substitutions):
1½ pounds brussels sprouts, trimmed, halved — they didn’t have any (whole ones) at the store so I grabbed the shaved ones at Trader Joe’s
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 ounces thick-cut bacon, sliced crosswise ¼” thick — went with prosciutto
12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large — baby bellas at TJ’s, oh yeah
1 large shallot, chopped
4 cloves garlic thinly sliced
2 tablespoons dry Sherry — white wine because I had it
1 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
The recipe, as named, aims to have the brussels sprouts grilled but I didn’t have the option. So went with the alternative…5-8 minutes in a skillet over medium high heat. You take them out when done then cook the bacon (or prosciutto here) until crisp, then remove.
Throw everything else in there, stir, salivate, taste, stir, taste some more to be sure everybody will be just as happy as you. Oh, then I guess share/serve. Great option for Turkey Day!