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.
NOTES:
- 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.
Did you make this recipe? Please give it a star rating below!
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.
- 1 large shallot thinly sliced
- 1/4 cup high heat cooking oil
- Pinch kosher salt
- 1 tablespoon organic butter
- 1 1/4 pounds Brussels sprouts shredded
- 1 teaspoon kosher salt
- 1/2 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 1/4 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.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I LOVEEEEEE brussle sprouts!!!! This is going on my T-day menu for sure!!!
Enjoy them Jackie and Happy Thanksgiving!!
ps. this would be great with bacon….kidding ( feel a smack com in’ on)
This sounds terrific! My sister just started eating ‘clean’ and by doing so has peaked my interests. I thought I ate pretty healthy until she began her new eating quest, showing me that there’s def. room for improvement. This gorgeous dish will be present on our holiday table. Thanks so much! Your writing is great btw 😉
Enjoy it and Happy Holidays Christina!
P.S It would be great with bacon as long as there are no vegetarians at that dinner 😉
I do love Brussels sprouts and when topped with crispy shallots I’m sure they are simply delicious. What great flavor and texture!
Looks like a terrific dish! I often do add meat to festive veggie side dishes, but never when I expect vegetarian or vegan guests. I often use mushrooms to add oomph to dishes – need to try the crispy shallots! Good stuff – thanks.
Alyssa,
I enjoy your writing–every word!
I’ve got fat and sassy leeks from the farm share, and I’d seen crispy leeks on Gastronomical Sovereignty a while back, so I’m thinking a mashup is in order.
Thanks!
I got the most spectacular leeks today at the farmers market as well – not sure what exactly they are destined to become but they are awesome!
Story of my life. 😛 The best is how many people use chicken broth in everything!
I love the idea of topping these brussels sprouts with crispy fried shallots. Such a great contrast of textures!
So true Joanne and then people always look at you funny and say, “Oh, it’s just chicken broth?” as if that is OK? lol
This looks absolutely delicious 🙂 I love the addition fried shallots.. Very refreshing side 🙂
This looks delicious but I will reduce the amount of oil because I don’t want to spend that amount of points on a veggie. I use veggies to bulk up my meals and that helps especially on thanksgiving day.
Hi Karen,
The brussels are only cooked with 1 T of butter – the other oil is to fry the crispy shallots – you could leave these off (although they really make the dish!) if you are really looking to save PP. Either way, enjoy it 🙂
Brussels sprouts is one of my favorites. Love your recipe. What do you think about garnishing with some toasted sesame seeds too?
I think the sesame seeds might conflict with the flavor profile of this but I do love the idea of a more acidic version with sesame seeds!
While it’s hard to get excited about brussel sprouts, this dish sounds soooo good! I love the thought of crispy shallots. I’ll definitely be making this one.
Enjoy it Elaine!
Using the word “pissed” on your website really detracted from what appeared to be a very professional presentation. Not what I like to see or read.
Hi Karen,
That is the beauty of the internet – you have the freedom to decide what you like or don’t like to read. My intention was certainly not to be offensive, I am just being me, that is how I talk sometimes and that is real.
What a gorgeous dish, perfect for Thanksgiving or anytime of year – love how finely shredded your brussels sprouts are.