Time to start thinking about your Thanksgiving menu. I've asked chefs around DC to share some of their favorite recipes to celebrate the holiday. Growing up, I hated Brussels Sprouts. My memories of the soggy, disgusting small cabbage was ingrained in my head. It wasn't until I moved to DC and tried some properly prepared Brussels Sprouts, that I realized how delicious they actually taste. Check out this recipe from Blue Duck Tavern.
Roasted Brussels Sprouts with Bacon and Dried Cranberries
Ingredients
15 whole Brussels Sprouts
4 tbsp dried cranberries
3 oz bacon, cut into lardons
2 tsp minced garlic
2 tsp minced shallots
1 tsp apple cider vinegar
4 sprigs of thyme, cleaned and chopped
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Method
Start by cutting the Brussels Sprouts in half. In a pot of boiling salted water, blanch the sprouts for two minutes and shock in ice water. In a hot sauté pan, start by rendering the bacon until golden brown, then add the Brussels Sprouts. Cook on high heat until golden brown. Add dried cranberries, garlic, shallots, thyme and extra virgin olive oil and cook for two more minutes. Season with salt and pepper and deglaze with the cider vinegar and serve.
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