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Thanksgiving: Braised Brussels Sprouts with Buttered Bread Crumbs

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"This recipe is an adaptation of dishes I've cooked over the years from two of my favorite cooks, Suzanne Goin of Lucques, in Los Angeles (among many other pursuits), and Amanda Hesser, of Food 52.com (among many other pursuits). Amanda's recipe was based on a dish that appears sometimes on fall menus at Lucques. Mine is based on hers. Around and around we spin."

List of Ingredients

â—¦ 1 ½ cups fresh bread crumbs
â—¦ 1 tablespoon fresh thyme leaves
â—¦ 6 tablespoons extra-virgin olive oil
â—¦ 4 tablespoons unsalted butter
â—¦ 2 pounds Brussels sprouts, washed and trimmed
â—¦ Kosher salt and freshly ground black pepper
â—¦ ½ pound bacon, cut into small pieces
â—¦ 2 large shallots, peeled and minced
â—¦ 4 cloves garlic, peeled and minced
â—¦ Red pepper flakes to taste (optional)
â—¦ ½ cup cider vinegar
â—¦ ½ cup turkey stock or chicken stock (ideally homemade) and more if needed
â—¦ 2 tablespoons chopped parsley


Recipe

In a bowl, mix bread crumbs and thyme with 4 tablespoons olive oil. Pour crumbs into a large sauté pan set over medium-high heat and toast, tossing frequently, until golden brown, approximately 10 to 12 minutes. Set aside.

Heat butter and remaining olive oil in another large sauté pan over medium-high heat until the butter begins to foam. Add Brussels sprouts, and cook, tossing frequently, until the vegetables are lightly browned, about 5 to 7 minutes. Season with salt and pepper, then add diced bacon, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and bacon is crisp, 8 to 10 minutes more. Reduce heat, add shallots and garlic, and toss until fragrant, approximately 2 to 3 minutes. Add red pepper flakes, if using.

Increase heat to high, add the vinegar and stock, and cook, tossing frequently, until the sprouts are glazed and tender, adding more stock if needed. Taste and adjust seasoning. Sprinkle with chopped parsley. Transfer to a serving bowl or platter and scatter the bread crumbs on top.