There are the must-haves on the Thanksgiving table: for sure, the roasted turkey and its gravy, stuffing, cranberry sauce, winter squash and sweet potatoes. Then there are the family favorites such as the all-American green bean casserole or a special dish that reflects their ethnic background. Finally, holiday cooks often add a new recipe to the mix as a surprise element.
Try Brussels sprouts as the ringer on your table this year, and the dish may move up to the family-favorites category. We're big fans of these mini cabbage heads, no matter how they are prepared. This recipe adds some unexpected touches. The Brussels sprouts are sautéed in brown butter and tossed with sweet apple and walnuts for crunch.
BROWN BUTTER BRUSSELS SPROUTS AND WALNUTS
>>4 tablespoons unsalted butter
>>1/4 cup small dice onion
>>1 green apple, cut into 1/2-inch pieces
>>1 pound Brussels sprouts, thinly sliced
>>1/2 cup toasted walnuts
>>Juice of 2 lemons
>>Salt and pepper to taste
Heat butter in a pan over medium-high heat. Add the onions and apple pieces and cook until butter and onions start to brown. Carefully watch the pan until the butter turns a dark-golden brown and develops a nutty aroma. Stir in the sliced Brussels sprouts and cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the the toasted nuts, lemon juice, salt and pepper. Makes about 8 servings.