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Thanksgiving, a side dish and leftovers.

brussels sprouts hash

Thanksgiving has always been my favorite holiday. Of course, there’s the food (oh, the food!) but it also always meant a time when my family was able to spend some time together. Since my parents owned a restaurant most of my life, family meals were a different experience altogether for me. In fact, many of them happened at the restaurant. But Thanksgiving was always a day together – away from there – spent eating, relaxing and watching football. I’m often spending the day with friends, but when I do get the chance to cook a Thanksgiving meal in my own house, it’s in smaller portions – with updated interpretations of my favorite holiday dishes.

One of those newer recipes is this hash. As a kid, I was never a fan of Brussels sprouts. And for this I blame my Mom (sorry Mom). She always boiled them, and for any of you that have had them this way from your own Mom, know how horrible they are when cooked this way. They turn mushy and gray, and are pretty unappealing in very way. Now, I’ve learned to cook them with bacon, because well, bacon really does make everything better. Even Brussels sprouts. So if you think you don’t like them, try this recipe (or this one). It may just change your mind.

brussels sprouts hash with bacon

A simple side dish, all made in one pan, that comes together in just minutes. Here Brussels sprouts and shallots are cooked together and finished off with a hint of sweetness from some good quality Vermont maple syrup. Topped with crispy bacon bits, this is an easy dish worthy of any Thanksgiving table.

5 medium-large Brussels sprouts
1/2 slice thick-cut smoked bacon (or similar), diced
1 tablespoon extra virgin olive oil
1/2 medium shallots, thinly sliced
Kosher salt, to taste
Freshly ground black pepper
1 teaspoon Vermont maple syrup, or to taste

1. Cut core end off each Brussels sprout and discard. Discard the first few outer leaves as well. Cut Brussels sprouts in half and place cut sides down on a cutting board. Thinly slice each half. Place slices in a bowl. Set aside.
2. Cook bacon in a large sauté pan over medium-high heat until nice and crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Set aside.
3. Drain off all but 1 tablespoon of bacon grease from pan. Add olive oil and place pan over medium heat. Add Brussels sprouts and shallots and season with salt and pepper. Cook until vegetables are softened, about 5-10 minutes. Remove pan from heat and stir in 1 tablespoon maple syrup. Taste for flavor and stir in a bit more maple syrup if desired (for sweetness). Transfer to a serving bowl and top with reserved bacon. Serve warm.

Serves 1.

WHAT TO DO WITH YOUR THANKSGIVING LEFTOVERS:

turkey:
turkey tetrazzini or turkey pot pie

cranberry chutney:
baked brie or served on crostini with brie

sweet potatoes:
sweet potato biscuits with honey butter

butternut squash:
roasted butternut squash risotto

pie:
pumpkin pie milkshake

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