Wow, what a month it has been, college football home game every weekend, bad case of bronchitis, kitchen casualty (knife cutting finger), and 4 large book presentations.  Just to make this perfectly clear…I am no busier than any one of you!  The point is – we are ALL busy – everyone’s “busy” has its own definition, but always the same “busy”.  With that being said, Thanksgiving is literally 2 days away and guess what?  Yep, you guessed it; we are having a houseful of guests including my mom and dad from Cleveland and my son’s college roommate from Shanghai China!  We have a football game planned in the morning at a friend’s house, with over 20 in attendance, whose family will also attend our Thanksgiving feast.

Our feast tends to be loose, casual and not “stuffy”.  We serve an array of dishes that compliment the turkey.  I consider these side dishes “friends” of the turkey…you see this turkey has many kinds of friends.  He (yes, our turkey is a “he”), has Italian, Greek, American, Irish, Asian, and even German friends.  The dishes that surround our turkey are as unique as the list of backgrounds listed above.  I can go on and on about the types of dishes we serve…but remember…I’m busy today so let’s just say…Italian sausage and even pizza will be on the menu as appetizers. 

Here is a great recipe we have made in the past that really takes brussels sprouts to a fabulous level of flavor.  I highly suggest that you do not double this recipe…peeling and slicing shallots can take a fair amount of time!  I wish you all a fabulous Thanksgiving holiday weekend – whatever you may have planned – and enjoy the simplicity of each other around your dinner table tonight, tomorrow night and always. kathleen


Warm Brussels Sprouts Shallot Salad

1 1/2 pounds brussels sprouts, bottoms trimmed

4 Tablespoons olive oil

1 Cup low-sodium chicken broth

4 Tablespoons butter, divided

1Tablespoon olive oil

1/3 – ½ pound shallots, minced

1 Tablespoon sugar

2 Tablespoons apple cider vinegar

Freshly ground black pepper


1.   Slices Brussels sprouts into thinly – as close to 1/8” as possible.  Set aside. (Can be done 1 day in advance and stored in a Ziploc bag with all air removed and refrigerated).

2.   In medium skillet warm oil over medium heat; add sprouts and sauté until brown; about 8 minutes. Season with freshly ground black pepper.  Add chicken broth and sauté until liquid evaporates and sprouts are bright green and fork tender.  Remove from heat and place in serving bowl.  Can be made 1 day in advance and refrigerated.  Re-warm in microwave before continuing.

3.   In same medium skillet (wiped out with paper towel)** warm 2 tablespoons butter and 1 tablespoon olive oil over medium heat; add shallots and sauté until soft and slightly brown – about 8-10 minutes depending on how thin you were able to slice the shallots.  Season with sea salt and freshly ground black pepper.

4.   Add sugar and vinegar stirring until glazed; about 2-3 minutes.  Can be made 2 days in advance stored in refrigerator in air tight container. Re-warm in microwave before continuing.

5.   Add shallot mixture to sauted sprouts and toss gently – serve hot or warm.



Note: * Extra Virgin Olive Oil

** Trying to keep the clean up to a “low roar”



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