Every year I consider it my civic duty to create a Brussels sprouts recipe that my father will actually eat.
Every family has one, right? A sprouts-a-phobe?
No? Well consider yourself blessed.
I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before him. Oddly he claims to like the Brussels sprouts recipes I’ve made for him, which makes his stated aversion seem even weirder.
I know he’ll love this one too, which will make an appearance on our Thanksgiving table this year. (And if he doesn’t? More for us!)
It’s a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic vinegar, toasted walnuts, and thyme. Couldn’t be easier!
- 2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
- 2 tablespoons extra virgin olive oil
- Several large shallots, peeled and thickly sliced, about a cup
- 4 cloves garlic, peeled, sliced in half
- 2 tablespoons plus 2 teaspoons balsamic vinegar
- 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 1/2 cup walnuts, toasted (optional)