Holiday Brussels Sprouts

1 pound brussels sprouts
1 large shallot, minced
3 tbsp butter, divided
1 tsp extra virgin olive oil
1/4 cup pecans, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 sunflower seeds
1/3 cup dried cranberries
2 tbsp brown sugar
Salt to taste and pepper, to taste
First, prepare candied nuts.  Mix nuts, seeds and cranberries.  Toast in a saute pan over medium-low heat until nuts are fragrant and lightly toasted.  Watch carefully!  Do not allow to burn.  Add 1 tablespoon butter, brown sugar and pinches of salt, tossing to coat nuts and cranberries.  Continue to toast until mixture is slightly caramelized.  Remove from heat and spread out on a plate to cool.  Set aside.
Using a paring knife, cut off the sprouts’ stem ends.  Then, using the knife, peel leaves from the stem end, working in a circular motion around the sprout, a few at a time.  There will be a small piece of stem left at the center that you can discard, or save to saute later.
Next, heat a large saute pan over medium-high heat.  Add remaining butter and oil.  Saute shallots for about 30 seconds, then add brussels sprout leaves.  Saute leaves until they are slightly caramelized and cooked through.  Do not overcook.  Season with salt and pepper, to taste.  The leaves should be sweet and softened, but still toothsome.  Add cooled candied nuts and cranberries, and toss to distribute thoroughly.  Serve immediately.


Thanksgiving Sides Recipes: Shredded Brussels Sprouts with Persimmons, Apricots, and Walnuts

  • 1/4 cup dried apricots, chopped coarsely
  • 1/2 cup warm water
  • 1 pound fresh Brussels sprouts, trimmed
  • 1/4 cup coarsely chopped walnuts
  • 3 tablespoons bacon fat (or butter, or olive oil)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 Fuyu persimmons, chopped
  1. Place apricots in a bowl with warm water and let sit for 20 minutes. Drain apricots and set aside, discarding water.
  2. Wash and dry Brussels sprouts. Slice thinly using either a knife or the disk attachment of your food processor.
  3. Heat a small frying pan over medium heat and add walnuts, agitating occasionally. Toast until they darken in color a bit and become fragrant, about 3 minutes. Set aside.
  4. In a medium saute pan, melt bacon fat (or oil of your choice). Add the Brussels sprouts, salt, pepper, persimmon, and apricots, stirring well, cooking just until the Brussels sprouts turn bright green and are tender to the bite, about 5 minutes. Stir in walnuts and cook for 1 minute. Serve hot.


Roasted Brussels Sprouts and Radishes

This method is really the god-send for the hurried household. Most vegetables not only improve with a high-heat roasting, around 400 degrees, but it’s easy, and quick – you can roast a whole chicken in an hour this way, just turn the oven down to 350 after a half hour. Carrots, potatoes, turnips, radishes (yes, radishes!) and even kale can be roasted and served immediately or bagged and thrown in the fridge for later meals.

And as a good roasting releases and caramelizes the natural sugars, a pre-roasting for soup and stew ingredients can add a richness and depth of flavor that raw veggies can’t match. Some veggies, like these sprouts, benefit from just the lightest of tossing in oil and seasoning, while others, like yams, sweet potatoes and carrots need a more generous coating. Experiment with fresh and dried herbs, roasting garlic along with your veggies to impart that golden roasted flavor and finishing with a bright acid, like lemon juice or vinegar. You really can’t go wrong.



  • 1 lb Brussels sprouts, halved
  • 1/2 pound red radishes, halved, quartered if large
  • 1 T olive oil
  • Salt and pepper
  • 1/4 cup balsamic vinegar, reduced by at least half, until thick


  1. preheat oven to 400 degrees. Cut sprouts from stem, cut large ones in half, peel stem and cut into similar sized chunks. Toss in large bowl with olive oil and radishes. Space on a large roasting pan and place in top rack of the oven. If you have a convection oven turn it on, watching they don’t burn as this will cut your cooking time in half. Roast until leaves are brown and crisp and heads are tender and brown. Radishes will be brown but still slightly crunchy. Remove and plate, sprinkling with balsamic reduction.