Just in case you are not thinking about Thanksgiving yet, let me share with you another one of the side dishes that I will be making this year. It is a Vegetarian Shredded Brussels Sprouts recipe with Crispy Shallots.
When I was vegetarian, one of the things that always pissed me off at holiday dinners was when the people responsible for the vegetable side dishes added some kind of meat or bacon. Now, don’t get me wrong, I love bacon and meat (now!) as much as the next person but when you don’t eat those foods for whatever reason, you look forward to the vegetable side dishes. It sucks so bad to get to Thanksgiving and find that the things you are most excited about eating have been contaminated with meat or bacon in some way.
Before we moved to Seattle, we would alternate our families for Thanksgiving and I would always volunteer to bring some kind of vegetable dish or salad, almost to ensure that there was at least one super-clean and healthy option to fill my plate with and take small servings of the other stuff.
These shredded Brussels evolved out of that time and are perfect for a crowd. The fried shallots evoke that crispy bacon texture and will please everyone at the table – vegetarians and meat-eaters alike. Just be sure to leave the cooked shallots off and packed separately so they stay nice and crisp until you are ready to serve.
- The crispy shallots add so much texture and flavor and really take these Brussels over the top. I measured the remaining oil after frying the shallots and calculated the Points Plus based on the used up portion. It was about half so figure 2 Points Plus Per Serving just for the Shallots in case you want to omit them and just enjoy the Brussels Sprouts.
- 1 large shallot, thinly sliced
- ¼ cup high heat cooking oil
- Pinch kosher salt
- 1 tablespoon organic butter
- 1 ¼ pounds Brussels sprouts, shredded
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch crushed red pepper flakes
- 2 ounces white wine
- Pinch freshly grated nutmeg
- Clean Brussels and shred. I prefer to use the shredder attachment on my food processor. It takes only a few minutes to completely shred over a pound. Alternately, use a box grater and shred by hand.
- Thinly slice shallot in rounds (paper thin or as thin as you can get them) and set aside.
- Heat ¼ cup high-heat cooking oil in a frying pan with high sides over medium heat. Test oil with a droplet of water and if water droplets sizzle and jump, oil is hot enough.
- Place sliced shallots in pan in one layer and cook, undisturbed, for a couple of minutes until they start to brown.
- Immediately remove with a slotted spoon onto a plate lined with paper towels and sprinkle with pinch of kosher salt.
- Heat a large clean skillet over medium heat. Once hot, add butter.
- Add shredded Brussels, 1 teaspoon kosher salt, black pepper and red pepper flakes. Cook, stirring frequently, for 10 to 12 minutes, until Brussels are tender and have reduced a bit.
- Pour in white wine and cook for another 2 to 3 minutes until wine is evaporated. Remove from heat, toss with a pinch of fresh nutmeg and serve topped with crispy shallots.