There are things I have to make for Thanksgiving and things I want to make for Thanksgiving. Even though I don’t eat turkey, everyone else that shows up does, so that’s non-negotiable. As are stuffing and mashed potatoes. Thank heavens for Pinterest boards. So even if I don’t get to indulge my fantasy of an all-veggie, every-color-of-the-rainbow-Thanksgiving, I can look at it on my computer screen.
I might be alone here, but I actually think turkey is totally boring, and the veggie side dishes are where all the fun happens. I like color, texture and freshness! This Brussels sprout hash is my idea of a good time on Thanksgiving. It’s green, bright, a little crunchy and a little acidic. Compared to turkey, this hash is a party!
Unlike some Thanksgiving side dishes (sweet potato casserole,) this Brussels sprout hash is no one-hit wonder. It is incredibly complementary with turkey and mashed potatoes, but it is equally delicious mixed with whole grain pasta (my favorite) or as a side to fish or chicken. This Brussels sprout dish has become one of my favorite comfort foods and my kids actually like it, too! Plus, it’s incredibly easy and fast to fix up. Not that I am all that concerned with nutrition on Thanksgiving, this is also a pretty healthful dish.
The difficult part of Thanksgiving menu-planning for me is how to include Brussels sprouts on the menu. I have so many favorite recipes that all work beautifully, it’s difficult to choose! Although it’s a tad more work than just cutting them in half, I love the texture of the sprouts when they are cut thinly like this. If you have a food processor with a slicing blade, you can prep this in seconds. Here’s how I would tackle this for Thanksgiving:
- slice the sprouts and refrigerate in a covered container or zippered bag
- squeeze the lemon juice and refrigerate
- toast the hazelnuts, rub with a towel to remove skins and chop. Keep in a covered container at room temp.
Day of Thanksgiving:
Cook sprouts right before serving dinner.
Look out for my Thursday posts to help you get ahead and be organized for Thanksgiving!
- ½ cup hazelnuts (if you can get them already skinned, skip step 1)
- 3 Tablespoons unrefined, cold pressed, extra virgin olive oil or coconut oil
- 1 Tablespoon unsalted butter (or just use more oil)
- ¼ cup capers, well drained
- 1 pound Brussels sprouts, washed and trimmed, and shredded*
- the juice of 1 lemon, about 2 ½ Tablespoons
- Sea salt and freshly ground black pepper, to taste
- Preheat the oven to 350°. In a pie plate or baking sheet, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. If you don’t mind hazelnut skins, you don’t need to remove them. Coarsely chop the nuts.
- In a large heavy skillet, heat the olive oil and butter over medium heat. When the oil is hot, but not smoking, add the capers (be careful since they will probably splatter!) Sauté the capers for about one minute, or until they start opening like little flowerbuds.
- Add the Brussels sprouts and hazelnuts to the pan and stir to coat with the oil and caper mixture. Pour in the lemon juice and cook, stirring frequently, for about 5 minutes or until the sprouts are tender but still a little crisp.
- Remove from the heat and add salt and pepper to taste. Serve immediately.
You can also add some cooked, diced bacon and/or some fried sage leaves.