When I was younger, I only ever ate brussels sprouts steamed, sprinkled with Molly McButter. Butter flavored sprinkles may be a frightening image, but those little flakes got me to like a rather unappreciated vegetable.
Then, recently, the brusssels sprout gained fame again when they were roasted in the oven. They became crispy and delicious, and drizzled with olive oil, salt, and pepper- they became a little more popular out on the table. I was certainly thrilled to ditch the Molly McButter in favor of a slightly classier way of eating the brussels sprout, and am always happy when I can turn someone into a fan of the vegetable.
And I am also happy when I find new ways to prepare brussels sprouts, like in the newest edition of Bon Appetit.
This particular recipe can be found here, and is called Brussels Sprout Hash with Caramelized Shallots.
What leaps and bounds away from Molly McButter this dish is! The caramelized shallots truly do the brussels sprout justice. The splash of apple cider vinegar and pinch of sugar enhanced the sweetness of the shallots, And were perfectly paired with the green vegetable. Along with the butter, this was a decadent way to enjoy brussels sprouts! This would be a great dish to add to your Thanksgiving feast!