Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère
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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_113257":{"type":"posts","id":"bayareabites_113257","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113257","score":null,"sort":[1478795413000]},"guestAuthors":[],"slug":"thanksgiving-recipe-crispy-brussels-sprouts-hash","title":"Thanksgiving Recipe: Crispy Brussels Sprouts Hash","publishDate":1478795413,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Here’s another take on Brussels sprouts to add to your repertoire.","status":"publish","parent":0,"modified":1571961613,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":699},"headData":{"title":"Thanksgiving Recipe: Crispy Brussels Sprouts Hash | KQED","description":"Here’s another take on Brussels sprouts to add to your repertoire.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Recipe: Crispy Brussels Sprouts Hash","datePublished":"2016-11-10T16:30:13.000Z","dateModified":"2019-10-25T00:00:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113257 http://ww2.kqed.org/bayareabites/?p=113257","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/10/thanksgiving-recipe-crispy-brussels-sprouts-hash/","disqusTitle":"Thanksgiving Recipe: Crispy Brussels Sprouts Hash","path":"/bayareabites/113257/thanksgiving-recipe-crispy-brussels-sprouts-hash","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113257/thanksgiving-recipe-crispy-brussels-sprouts-hash","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2898","bayareabites_11000","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_113392","label":"bayareabites_15012"},"bayareabites_103942":{"type":"posts","id":"bayareabites_103942","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103942","score":null,"sort":[1448295864000]},"guestAuthors":[],"slug":"a-classic-thanksgiving-menu-with-tasteful-twists","title":"A Classic Thanksgiving Menu with Tasteful Twists","publishDate":1448295864,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing.","status":"publish","parent":0,"modified":1571961991,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":467},"headData":{"title":"A Classic Thanksgiving Menu with Tasteful Twists | KQED","description":"Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Classic Thanksgiving Menu with Tasteful Twists","datePublished":"2015-11-23T16:24:24.000Z","dateModified":"2019-10-25T00:06:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103942 http://ww2.kqed.org/bayareabites/?p=103942","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/23/a-classic-thanksgiving-menu-with-tasteful-twists/","disqusTitle":"A Classic Thanksgiving Menu with Tasteful Twists","path":"/bayareabites/103942/a-classic-thanksgiving-menu-with-tasteful-twists","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103942/a-classic-thanksgiving-menu-with-tasteful-twists","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2898","bayareabites_9904","bayareabites_2996","bayareabites_15072","bayareabites_15071","bayareabites_1587","bayareabites_15032","bayareabites_13923","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_103674","label":"bayareabites_15012"},"bayareabites_102926":{"type":"posts","id":"bayareabites_102926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102926","score":null,"sort":[1447344050000]},"guestAuthors":[],"slug":"thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","title":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","publishDate":1447344050,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n[aside postID='bayareabites_89601,bayareabites_53169' label='Thanksgiving Sides to Try']\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.","status":"publish","parent":0,"modified":1571962207,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":656},"headData":{"title":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | KQED","description":"Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","datePublished":"2015-11-12T16:00:50.000Z","dateModified":"2019-10-25T00:10:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102926 http://ww2.kqed.org/bayareabites/?p=102926","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/","disqusTitle":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_89601,bayareabites_53169","label":"Thanksgiving Sides to Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_278","bayareabites_2898","bayareabites_14750","bayareabites_15035","bayareabites_12787","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103086","label":"source_bayareabites_102926"},"bayareabites_89601":{"type":"posts","id":"bayareabites_89601","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89601","score":null,"sort":[1415641169000]},"guestAuthors":[],"slug":"roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest","title":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving","publishDate":1415641169,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003cbr>\n[aside postID='bayareabites_102926,bayareabites_122513' label='More Thanksgiving Recipes']\u003cbr>\nI’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). \u003c/p>\n\u003cp>And unfortunately, it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).\u003c/p>\n\u003cp>But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.\u003c/p>\n\u003cfigure id=\"attachment_89725\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\" alt=\"Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dried cranberries\u003c/li>\n\u003cli>1/3 cup lightly toasted, peeled, chopped hazelnuts\u003c/li>\n\u003cli>Zest of 1 orange\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89732,89736,89735,89733\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89734,89731,89730\"]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89723,89724,89729\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving bowl and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89727\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\">\u003cimg class=\"size-full wp-image-89727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\" alt=\"Transfer to a serving bowl and serve right away. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving bowl and serve right away.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.","status":"publish","parent":0,"modified":1573838247,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":413},"headData":{"title":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving | KQED","description":"Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving","datePublished":"2014-11-10T17:39:29.000Z","dateModified":"2019-11-15T17:17:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89601 http://blogs.kqed.org/bayareabites/?p=89601","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/","disqusTitle":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving","path":"/bayareabites/89601/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_102926,bayareabites_122513","label":"More Thanksgiving Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). \u003c/p>\n\u003cp>And unfortunately, it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).\u003c/p>\n\u003cp>But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.\u003c/p>\n\u003cfigure id=\"attachment_89725\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\" alt=\"Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dried cranberries\u003c/li>\n\u003cli>1/3 cup lightly toasted, peeled, chopped hazelnuts\u003c/li>\n\u003cli>Zest of 1 orange\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89732,89736,89735,89733","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89734,89731,89730","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89723,89724,89729","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving bowl and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89727\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\">\u003cimg class=\"size-full wp-image-89727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\" alt=\"Transfer to a serving bowl and serve right away. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving bowl and serve right away.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89601/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2898","bayareabites_9893","bayareabites_11449","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_89728","label":"bayareabites_15012"},"bayareabites_55701":{"type":"posts","id":"bayareabites_55701","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55701","score":null,"sort":[1359606950000]},"guestAuthors":[],"slug":"understanding-the-brussels-sprout","title":"Understanding The Brussels Sprout","publishDate":1359606950,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/01/30/170570081/understanding-the-brussels-sprout\">Kitchen Window\u003c/a>, NPR Food (1/30/13)\u003c/p>\n\u003cfigure id=\"attachment_55715\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts.jpg\" alt=\"Brussels sprouts. Photo: T. Susan Chang for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-55715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels sprouts. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#saute\">Brussels Leaf And Baby Spinach Saute\u003c/a>, \u003ca href=\"#roasted\">Roasted Brussels Sprouts With Balsamic Vinegar\u003c/a> and \u003ca href=\"#braised\">Creamy Braised Brussels Sprouts\u003c/a>.\u003c/p>\n\u003cp>\"What are \u003cem>those\u003c/em>?\" I asked my mom, suspiciously eyeing the little cardboard tub with its cellophane cover. It held a heap of pale, miniature cabbages. \"They're Brussels sprouts,\" she said. \"They're supposed to be good for you,\" she added, sealing my doom.\u003c/p>\n\u003cp>At dinnertime, the mystery vegetable reappeared, steaming hot and greenish-yellow but otherwise unaltered. It gave off a sulfurous stench. I recoiled, but I knew my job. I took a bite.\u003c/p>\n\u003cp>Later, when my plate was clean except for the Brussels sprouts — now cold and, if possible, more repulsive than before — I was made to understand that they were now part of our routine, and I would have to learn to live with them. So I developed a strategy, which was to select the smallest piece I could and swallow it whole, as if it were a particularly large multivitamin, and I a Burmese python. Then I'd chase it with a swig of milk, which would effectively bury the fumes before I inhaled again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's a miracle I made it to adulthood without anyone having to perform the Heimlich maneuver. When I became a parent, I resolved that no child of mine would ever suffer the same fate. But like my mom before me, I was seduced by the Brussels sprouts' impeccable nutritional profile. The New England winter is long, just as it is in Belgium, where the sprouts were first cultivated 800 years ago (hence the name). You cannot eat kale every night, though you can try. Brussels sprouts were available, not to mention attractively priced. And so Brussels sprouts we would have.\u003c/p>\n\u003cp>Fortunately, being a cookbook reviewer in the era of Michelle Obama and the First Garden, I had more resources than my mom had. \u003c/p>\n\u003cblockquote>\u003cp>\"And, we are living through a Brussels sprouts renaissance. Suddenly, whole fresh stalks of sprouts, looking like green light sabers covered in pompoms, are appearing at your local supermarket. Brussels sprouts recipes — accompanied by fervent conversion narratives — festoon every greenmarket cookbook.\"\u003c/p>\u003c/blockquote>\n\u003cp>To unlock the brilliance of the Brussels sprout, cooks have had to overcome a booby trap hidden within the vegetable itself. After prolonged exposure to heat, cabbage (or \u003cem>brassica\u003c/em>) family members start to stink of hydrogen sulfide, as heat-activated enzymes go to work on the sprouts' nutritious sulfur compounds, or glucosinolates.\u003c/p>\n\u003cp>Good things come in small packages, but so do glucosinolates. Because they are young and tender, Brussels sprouts contain more than their older cabbage cousins do. So cooking them is like raiding a spell-fortified Pharaonic tomb, or opening a bank vault protected by a time bomb. Once the heat is on, you have to work quickly and retain your presence of mind. If you do, a magnificent, nutritious payload can be yours for the taking.\u003c/p>\n\u003cp>There are a number of ways to accomplish this. If you have the patience and dexterity, you can separate the little leaves so you can saute them in a flash. Or you can julienne the sprouts with a knife and then saute them. You also can set the time bomb on pause by roasting. The dry heat of roasting slows down the transfer of heat just enough to unlock the natural nutty sweetness in halves or quarters of Brussels sprouts, without triggering the odoriferous reaction. Or you can caramelize the sprouts and braise them in cream, which decadently emphasizes their sweetness while masking any sulfur effusions.\u003c/p>\n\u003cp>Perhaps the worst way to cook Brussels sprouts is to Boil Till Dead, as if they were a lobster. This was the technique employed by my mother, an otherwise excellent cook. If you simply cannot stop yourself from boiling a brassica, you should strictly observe the seven-minute rule: never exceed seven minutes when immersing anything green in boiling water.\u003c/p>\n\u003cp>If things go well, you may hear a story like this: Somebody at my kids' lunchroom mentioned they hated Brussels sprouts. So said my 11-year-old, who has never had a boiled Brussels sprout in his life and knows nothing of my own haunted history. He paused, fork halfway to his mouth, and crinkled his brow. \"Why would anyone not like Brussels sprouts?\"\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"saute\">\u003c/a>Recipe: Brussels Leaf And Baby Spinach Saute\u003c/h3>\n\u003cp>\u003cem>This terrific recipe adapted from \u003c/em>The Sprouted Kitchen\u003cem> (10 Speed Press, 2012) by Sara Forte, helped convince me to include it in NPR's \u003c/em>\u003ca href=\"http://www.npr.org/2012/12/04/166068848/recipe-rebellion-a-year-of-contrarian-cookbooks\">Best Cookbooks of 2012 list\u003c/a>\u003cem>. You can get more leaves off the sprouts by coring the heart with the tip of a paring knife. And you don't need to discard the core. Just throw it in with everything else. It's delicious.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55714\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-marcona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-marcona.jpg\" alt=\"Brussels Leaf And Baby Spinach Saute\" width=\"750\" height=\"500\" class=\"size-full wp-image-55714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Leaf And Baby Spinach Saute. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound Brussels sprouts\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 tablespoon white wine or champagne vinegar\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>4 cups baby spinach\u003c/p>\n\u003cp>2 generous pinches sea salt\u003c/p>\n\u003cp>1/2 cup Marcona almonds\u003c/p>\n\u003cp>Working with one Brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining Brussels sprouts.\u003c/p>\n\u003cp>In a large frying pan, warm the olive oil over medium heat. Add all of the sprout leaves and saute for about 30 seconds. Add the vinegar and maple syrup, and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.\u003c/p>\n\u003cp>Sprinkle with the salt and Marcona almonds, and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roasted\">\u003c/a>Recipe: Roasted Brussels Sprouts With Balsamic Vinegar\u003c/h3>\n\u003cp>\u003cem>Covering the sprouts during part of the roasting prevents them from shrinking and drying too fast, and the balsamic vinegar complements their natural sweetness.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55713\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-balsamic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-balsamic.jpg\" alt=\"Roasted Brussels Sprouts With Balsamic Vinegar\" width=\"666\" height=\"500\" class=\"size-full wp-image-55713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts With Balsamic Vinegar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound Brussels sprouts, small to medium size\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 to 3 tablespoons balsamic vinegar\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Preheat oven to 475 degrees and line a baking sheet with foil (this helps with the cleanup).\u003c/p>\n\u003cp>Trim the stalk end of the Brussels sprouts. Depending on their size, cut them into halves, thirds or quarters (for thirds, simply halve the sprout unequally, and then halve the larger piece again). Toss them thoroughly in a large bowl with enough olive oil to make them glisten, but not so much it pools in the bottom of the bowl. Salt to taste.\u003c/p>\n\u003cp>Dump the sprouts onto the baking sheet, spread or shake into a single layer, and cover tightly with another layer of aluminum foil. Roast 10 to 15 minutes (closer to 10 if they're about the size of an almond, closer to 15 if they're the size of a big olive). Remove the foil — the sprouts should be green on the outside, yellow-green in the middle and just starting to turn tender.\u003c/p>\n\u003cp>Drizzle with the balsamic vinegar. Return to the oven and roast for 10 to 20 more minutes, checking in on them once or twice to stir and look for browning. When you see plenty of spots of golden-brown but none of the sprouts are completely brown, that's the time to pull them out.\u003c/p>\n\u003cp>Grind plenty of fresh pepper over the sprouts. Serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"braised\">\u003c/a>Recipe: Creamy Braised Brussels Sprouts\u003c/h3>\n\u003cp>\u003cem>This recipe (adapted from \u003c/em>All About Braising\u003cem> by Molly Stevens, Norton, 2004), while perhaps not the most photogenic (it yields a creamy beige-and-brown mass that has to be tasted to be believed), has made converts of many. I asked Stevens why she thought it was that the sprouts remained sweet, nutty and un-cabbagey despite the longer braise, and she posited a number of factors: the fat in the cream, the halving (or quartering), the initial browning. Whichever it is, they're irresistible.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55716\" class=\"wp-caption aligncenter\" style=\"max-width: 332px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brusselssprouts-braised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brusselssprouts-braised.jpg\" alt=\"Creamy Braised Brussels Sprouts. Photo: T. Susan Chang for NPR\" width=\"332\" height=\"500\" class=\"size-full wp-image-55716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Braised Brussels Sprouts. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>1 pound Brussels sprouts\u003c/p>\n\u003cp>3 tablespoons unsalted butter\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1/2 lemon\u003c/p>\n\u003cp>With a paring knife, trim the base of each sprout. Cut the sprout in half lengthwise and remove any loose outer leaves. You can cut the halves into halves again if you want or just leave them.\u003c/p>\n\u003cp>Melt the butter in a large skillet that you can later cover. Brown the Brussels sprouts over medium-high heat for about 5 minutes.\u003c/p>\n\u003cp>Add the cream, some salt and pepper and stir.\u003c/p>\n\u003cp>Reduce heat until mixture is slowly simmering. You want some bubbles in the cream, but don't let it boil too rapidly.\u003c/p>\n\u003cp>Cover the pot and braise for about 30 minutes, or until sprouts are very tender. The cream should now be a pale brown color.\u003c/p>\n\u003cp>Remove the cover, add the lemon juice and stir. Cook for another 2 to 3 minutes and serve. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a>. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.","status":"publish","parent":0,"modified":1359606950,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":54,"wordCount":1592},"headData":{"title":"Understanding The Brussels Sprout | KQED","description":"This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Understanding The Brussels Sprout","datePublished":"2013-01-31T04:35:50.000Z","dateModified":"2013-01-31T04:35:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55701 http://blogs.kqed.org/bayareabites/?p=55701","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/30/understanding-the-brussels-sprout/","disqusTitle":"Understanding The Brussels Sprout","nprByline":"T. Susan Chang","nprStoryId":"170570081","nprApiLink":"http://api.npr.org/query?id=170570081&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/01/30/170570081/understanding-the-brussels-sprout?ft=3&f=170570081","nprRetrievedStory":"1","nprPubDate":"Wed, 30 Jan 2013 01:47:00 -0500","nprStoryDate":"Wed, 30 Jan 2013 01:47:00 -0500","nprLastModifiedDate":"Wed, 30 Jan 2013 01:47:33 -0500","path":"/bayareabites/55701/understanding-the-brussels-sprout","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/01/30/170570081/understanding-the-brussels-sprout\">Kitchen Window\u003c/a>, NPR Food (1/30/13)\u003c/p>\n\u003cfigure id=\"attachment_55715\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts.jpg\" alt=\"Brussels sprouts. Photo: T. Susan Chang for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-55715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels sprouts. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#saute\">Brussels Leaf And Baby Spinach Saute\u003c/a>, \u003ca href=\"#roasted\">Roasted Brussels Sprouts With Balsamic Vinegar\u003c/a> and \u003ca href=\"#braised\">Creamy Braised Brussels Sprouts\u003c/a>.\u003c/p>\n\u003cp>\"What are \u003cem>those\u003c/em>?\" I asked my mom, suspiciously eyeing the little cardboard tub with its cellophane cover. It held a heap of pale, miniature cabbages. \"They're Brussels sprouts,\" she said. \"They're supposed to be good for you,\" she added, sealing my doom.\u003c/p>\n\u003cp>At dinnertime, the mystery vegetable reappeared, steaming hot and greenish-yellow but otherwise unaltered. It gave off a sulfurous stench. I recoiled, but I knew my job. I took a bite.\u003c/p>\n\u003cp>Later, when my plate was clean except for the Brussels sprouts — now cold and, if possible, more repulsive than before — I was made to understand that they were now part of our routine, and I would have to learn to live with them. So I developed a strategy, which was to select the smallest piece I could and swallow it whole, as if it were a particularly large multivitamin, and I a Burmese python. Then I'd chase it with a swig of milk, which would effectively bury the fumes before I inhaled again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's a miracle I made it to adulthood without anyone having to perform the Heimlich maneuver. When I became a parent, I resolved that no child of mine would ever suffer the same fate. But like my mom before me, I was seduced by the Brussels sprouts' impeccable nutritional profile. The New England winter is long, just as it is in Belgium, where the sprouts were first cultivated 800 years ago (hence the name). You cannot eat kale every night, though you can try. Brussels sprouts were available, not to mention attractively priced. And so Brussels sprouts we would have.\u003c/p>\n\u003cp>Fortunately, being a cookbook reviewer in the era of Michelle Obama and the First Garden, I had more resources than my mom had. \u003c/p>\n\u003cblockquote>\u003cp>\"And, we are living through a Brussels sprouts renaissance. Suddenly, whole fresh stalks of sprouts, looking like green light sabers covered in pompoms, are appearing at your local supermarket. Brussels sprouts recipes — accompanied by fervent conversion narratives — festoon every greenmarket cookbook.\"\u003c/p>\u003c/blockquote>\n\u003cp>To unlock the brilliance of the Brussels sprout, cooks have had to overcome a booby trap hidden within the vegetable itself. After prolonged exposure to heat, cabbage (or \u003cem>brassica\u003c/em>) family members start to stink of hydrogen sulfide, as heat-activated enzymes go to work on the sprouts' nutritious sulfur compounds, or glucosinolates.\u003c/p>\n\u003cp>Good things come in small packages, but so do glucosinolates. Because they are young and tender, Brussels sprouts contain more than their older cabbage cousins do. So cooking them is like raiding a spell-fortified Pharaonic tomb, or opening a bank vault protected by a time bomb. Once the heat is on, you have to work quickly and retain your presence of mind. If you do, a magnificent, nutritious payload can be yours for the taking.\u003c/p>\n\u003cp>There are a number of ways to accomplish this. If you have the patience and dexterity, you can separate the little leaves so you can saute them in a flash. Or you can julienne the sprouts with a knife and then saute them. You also can set the time bomb on pause by roasting. The dry heat of roasting slows down the transfer of heat just enough to unlock the natural nutty sweetness in halves or quarters of Brussels sprouts, without triggering the odoriferous reaction. Or you can caramelize the sprouts and braise them in cream, which decadently emphasizes their sweetness while masking any sulfur effusions.\u003c/p>\n\u003cp>Perhaps the worst way to cook Brussels sprouts is to Boil Till Dead, as if they were a lobster. This was the technique employed by my mother, an otherwise excellent cook. If you simply cannot stop yourself from boiling a brassica, you should strictly observe the seven-minute rule: never exceed seven minutes when immersing anything green in boiling water.\u003c/p>\n\u003cp>If things go well, you may hear a story like this: Somebody at my kids' lunchroom mentioned they hated Brussels sprouts. So said my 11-year-old, who has never had a boiled Brussels sprout in his life and knows nothing of my own haunted history. He paused, fork halfway to his mouth, and crinkled his brow. \"Why would anyone not like Brussels sprouts?\"\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"saute\">\u003c/a>Recipe: Brussels Leaf And Baby Spinach Saute\u003c/h3>\n\u003cp>\u003cem>This terrific recipe adapted from \u003c/em>The Sprouted Kitchen\u003cem> (10 Speed Press, 2012) by Sara Forte, helped convince me to include it in NPR's \u003c/em>\u003ca href=\"http://www.npr.org/2012/12/04/166068848/recipe-rebellion-a-year-of-contrarian-cookbooks\">Best Cookbooks of 2012 list\u003c/a>\u003cem>. You can get more leaves off the sprouts by coring the heart with the tip of a paring knife. And you don't need to discard the core. Just throw it in with everything else. It's delicious.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55714\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-marcona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-marcona.jpg\" alt=\"Brussels Leaf And Baby Spinach Saute\" width=\"750\" height=\"500\" class=\"size-full wp-image-55714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Leaf And Baby Spinach Saute. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound Brussels sprouts\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 tablespoon white wine or champagne vinegar\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>4 cups baby spinach\u003c/p>\n\u003cp>2 generous pinches sea salt\u003c/p>\n\u003cp>1/2 cup Marcona almonds\u003c/p>\n\u003cp>Working with one Brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining Brussels sprouts.\u003c/p>\n\u003cp>In a large frying pan, warm the olive oil over medium heat. Add all of the sprout leaves and saute for about 30 seconds. Add the vinegar and maple syrup, and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.\u003c/p>\n\u003cp>Sprinkle with the salt and Marcona almonds, and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roasted\">\u003c/a>Recipe: Roasted Brussels Sprouts With Balsamic Vinegar\u003c/h3>\n\u003cp>\u003cem>Covering the sprouts during part of the roasting prevents them from shrinking and drying too fast, and the balsamic vinegar complements their natural sweetness.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55713\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-balsamic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brussels-sprouts-balsamic.jpg\" alt=\"Roasted Brussels Sprouts With Balsamic Vinegar\" width=\"666\" height=\"500\" class=\"size-full wp-image-55713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts With Balsamic Vinegar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound Brussels sprouts, small to medium size\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 to 3 tablespoons balsamic vinegar\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Preheat oven to 475 degrees and line a baking sheet with foil (this helps with the cleanup).\u003c/p>\n\u003cp>Trim the stalk end of the Brussels sprouts. Depending on their size, cut them into halves, thirds or quarters (for thirds, simply halve the sprout unequally, and then halve the larger piece again). Toss them thoroughly in a large bowl with enough olive oil to make them glisten, but not so much it pools in the bottom of the bowl. Salt to taste.\u003c/p>\n\u003cp>Dump the sprouts onto the baking sheet, spread or shake into a single layer, and cover tightly with another layer of aluminum foil. Roast 10 to 15 minutes (closer to 10 if they're about the size of an almond, closer to 15 if they're the size of a big olive). Remove the foil — the sprouts should be green on the outside, yellow-green in the middle and just starting to turn tender.\u003c/p>\n\u003cp>Drizzle with the balsamic vinegar. Return to the oven and roast for 10 to 20 more minutes, checking in on them once or twice to stir and look for browning. When you see plenty of spots of golden-brown but none of the sprouts are completely brown, that's the time to pull them out.\u003c/p>\n\u003cp>Grind plenty of fresh pepper over the sprouts. Serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"braised\">\u003c/a>Recipe: Creamy Braised Brussels Sprouts\u003c/h3>\n\u003cp>\u003cem>This recipe (adapted from \u003c/em>All About Braising\u003cem> by Molly Stevens, Norton, 2004), while perhaps not the most photogenic (it yields a creamy beige-and-brown mass that has to be tasted to be believed), has made converts of many. I asked Stevens why she thought it was that the sprouts remained sweet, nutty and un-cabbagey despite the longer braise, and she posited a number of factors: the fat in the cream, the halving (or quartering), the initial browning. Whichever it is, they're irresistible.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55716\" class=\"wp-caption aligncenter\" style=\"max-width: 332px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brusselssprouts-braised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brusselssprouts-braised.jpg\" alt=\"Creamy Braised Brussels Sprouts. Photo: T. Susan Chang for NPR\" width=\"332\" height=\"500\" class=\"size-full wp-image-55716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Braised Brussels Sprouts. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>1 pound Brussels sprouts\u003c/p>\n\u003cp>3 tablespoons unsalted butter\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1/2 lemon\u003c/p>\n\u003cp>With a paring knife, trim the base of each sprout. Cut the sprout in half lengthwise and remove any loose outer leaves. You can cut the halves into halves again if you want or just leave them.\u003c/p>\n\u003cp>Melt the butter in a large skillet that you can later cover. Brown the Brussels sprouts over medium-high heat for about 5 minutes.\u003c/p>\n\u003cp>Add the cream, some salt and pepper and stir.\u003c/p>\n\u003cp>Reduce heat until mixture is slowly simmering. You want some bubbles in the cream, but don't let it boil too rapidly.\u003c/p>\n\u003cp>Cover the pot and braise for about 30 minutes, or until sprouts are very tender. The cream should now be a pale brown color.\u003c/p>\n\u003cp>Remove the cover, add the lemon juice and stir. Cook for another 2 to 3 minutes and serve. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a>. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55701/understanding-the-brussels-sprout","authors":["byline_bayareabites_55701"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_2898","bayareabites_11086","bayareabites_11121"],"featImg":"bayareabites_55702","label":"bayareabites"},"bayareabites_53471":{"type":"posts","id":"bayareabites_53471","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53471","score":null,"sort":[1356891142000]},"guestAuthors":[],"slug":"garlic-and-herb-stuffed-brussels-sprouts","title":"Garlic and Herb Stuffed Brussels Sprouts","publishDate":1356891142,"format":"video","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. ","status":"publish","parent":0,"modified":1449087506,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":466},"headData":{"title":"Garlic and Herb Stuffed Brussels Sprouts | KQED","description":"While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Garlic and Herb Stuffed Brussels Sprouts","datePublished":"2012-12-30T18:12:22.000Z","dateModified":"2015-12-02T20:18:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53471 http://blogs.kqed.org/bayareabites/?p=53471","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/30/garlic-and-herb-stuffed-brussels-sprouts/","disqusTitle":"Garlic and Herb Stuffed Brussels Sprouts","videoEmbed":"http://www.youtube.com/embed/CMgWkynqURo","path":"/bayareabites/53471/garlic-and-herb-stuffed-brussels-sprouts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53471/garlic-and-herb-stuffed-brussels-sprouts","authors":["5362"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_10914","bayareabites_8584","bayareabites_10915","bayareabites_2898","bayareabites_558","bayareabites_1686"],"featImg":"bayareabites_53476","label":"bayareabites_15122"},"bayareabites_52520":{"type":"posts","id":"bayareabites_52520","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52520","score":null,"sort":[1355332073000]},"guestAuthors":[],"slug":"brussels-sprout-latke-recipe","title":"Brussels Sprout Latke Recipe","publishDate":1355332073,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.","status":"publish","parent":0,"modified":1571963626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":321},"headData":{"title":"Brussels Sprout Latke Recipe | KQED","description":"My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Brussels Sprout Latke Recipe","datePublished":"2012-12-12T17:07:53.000Z","dateModified":"2019-10-25T00:33:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"52520 http://blogs.kqed.org/bayareabites/?p=52520","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/","disqusTitle":"Brussels Sprout Latke Recipe","videoEmbed":"http://www.youtube.com/embed/w1inA87DKKU","path":"/bayareabites/52520/brussels-sprout-latke-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52520/brussels-sprout-latke-recipe","authors":["5362"],"categories":["bayareabites_752","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10915","bayareabites_2898","bayareabites_3140","bayareabites_1671","bayareabites_577","bayareabites_530","bayareabites_2962","bayareabites_12693"],"featImg":"bayareabites_52538","label":"bayareabites"},"bayareabites_50062":{"type":"posts","id":"bayareabites_50062","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50062","score":null,"sort":[1351271888000]},"guestAuthors":[],"slug":"balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan","title":"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan","publishDate":1351271888,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers. ","status":"publish","parent":0,"modified":1571963920,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":319},"headData":{"title":"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan | KQED","description":"These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan","datePublished":"2012-10-26T17:18:08.000Z","dateModified":"2019-10-25T00:38:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50062 http://blogs.kqed.org/bayareabites/?p=50062","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/","disqusTitle":"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan","videoEmbed":"http://www.youtube.com/embed/nmIazabPHlw","path":"/bayareabites/50062/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50062/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan","authors":["5362"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_1873","bayareabites_316"],"tags":["bayareabites_10914","bayareabites_2898","bayareabites_558","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_51391","label":"bayareabites_15012"},"bayareabites_35437":{"type":"posts","id":"bayareabites_35437","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35437","score":null,"sort":[1321977611000]},"guestAuthors":[],"slug":"13-ways-of-looking-at-a-brussels-sprout","title":"13 Ways of Looking at a Brussels Sprout","publishDate":1321977611,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens). ","status":"publish","parent":0,"modified":1550268748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":776},"headData":{"title":"13 Ways of Looking at a Brussels Sprout | KQED","description":"13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"13 Ways of Looking at a Brussels Sprout","datePublished":"2011-11-22T16:00:11.000Z","dateModified":"2019-02-15T22:12:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35437 http://blogs.kqed.org/bayareabites/?p=35437","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/22/13-ways-of-looking-at-a-brussels-sprout/","disqusTitle":"13 Ways of Looking at a Brussels Sprout","path":"/bayareabites/35437/13-ways-of-looking-at-a-brussels-sprout","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35437/13-ways-of-looking-at-a-brussels-sprout","authors":["5038"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1874","bayareabites_2407","bayareabites_2554","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9910","bayareabites_2898","bayareabites_16286","bayareabites_538","bayareabites_145","bayareabites_1587","bayareabites_9909"],"featImg":"bayareabites_35763","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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