This recipe is a new twist on this year’s “it” vegetable. Tearing the sprout apart into beautiful leaf scallops makes it fresh and fun. This is the last thing to make before serving Thanksgiving dinner, although the prep work can and should be done in advance.
3 shallots, sliced and separated into thin rounds
2 T flour, preferably Wondra
1/2 c chopped pistachios
1 clove of garlic, peeled and smashed with the flat edge of a knife
30 brussels sprouts
1/2 c dried cranberries
2 T lemon juice
1. To make crispy shallots: Heat a few T olive oil in a large skillet over a medium-high flame. Sprinkle flour over shallot rounds. Coat well and shake off any excess. When oil is hot, add the shallots to the pan in an even layer. Don’t fuss with them. Cook for about 3 minutes, until they are brown on one side, then flip and brown the other side. Once golden and crispy, remove from pan and drain on paper towels or a kitchen cloth. Sprinkle generously with sea salt. These can keep in air-tight container for up to 3 days.
2. Core and gently peel brussels sprouts into individual leaves. Heat a few T olive oil in a large skillet over a medium flame. Add smashed garlic clove. Once you can smell the garlic (about 60 seconds), add the pistachios. Cook for about 1 minute, stirring often. Add brussels sprouts leaves and a pinch of sea salt and black pepper. Cook, stirring often for about 3-5 minutes, until leaves are bright green and slightly soft. Squirt with lemon juice. Remove garlic clove.
4. Place brussels sprouts on a serving platter and sprinkle with crispy shallots and cranberries. Enjoy.