The Best of FKIA: Warm Brussels Sprout Salad for Thanksgiving Dinner

I've never been a fan of green bean casserole at Thanksgiving, although for some reason unfathomable to me, it has become a seasonal classic. I'll pass on it this year and make the following dish, which I discovered two years ago.

I buy Brussels sprouts each week; along with broccoli and red pepper they are staples in my crisper. Shallots are also something I almost always keep on hand.

Warm Brussels Sprout and Shallot Salad with Pecans
  • 16-20 large Brussels sprouts
  • 3-4 large shallots
  • tablespoon extra virgin olive oil
  • tablespoon unsalted butter
  • dash freshly ground pepper
  • dash fleur de sel
Wash and trim Brussels sprouts, removing outer leaves and base. Cut into thin slices. Drizzle with olive oil, toss, and place in a skillet or sauté pan. Brown slightly over medium heat until sprouts are just a bit limp. Remove from pan and set aside, covering to keep warm. Peel and slice shallots; using the same pan, brown shallots slightly in butter. Add pecans. Toss shallots and pecans with Brussels sprouts, adding a dash of fleur de sel and pepper.

I served this with a warm bacon dressing. A cranberry vinaigrette would be nice, too, or a mustard-y oil and vinegar blend.


Comments

pam said…
This sounds really good. I am afraid though that my children would revolt if the green bean casserole did not appear.
Unknown said…
LOL. Yes, it is traditional! My siblings are the same way, but I enjoy making new traditions.
TNelson said…
Oh Mimi - I've tried to love Brussels Sprout - truly I have - they just seem so bitter. My family also expects that dreadful green bean casserole so I'm looking for a better recipe that doesn't call for a "can of..." any type of nasty canned soup.
Unknown said…
Hi Trish - I know what you mean by canned soup in recipes - all that sodium. Yuck!
Charm and Grace said…
Strangely enough, we have never had green bean casserole at Thanksgiving. My grandmother either cooked fresh green beans (when available) or lady peas... my favorite. We now have lady peas and collards (from my mother-in-law) and these have become our favorites.

I love cabbage sliced thinly and marinated in oil & vinegar with spices. I think I would absolutely adore the Brussels sprouts... of course, I think I could eat cardboard with toasted pecans (minus the cardboard...lol.)

Christi
Toni said…
I'm with you on this one, Mimi. Thankfully, my mom must not have been a green bean casserole fan, so I never had to suffer through one as a child.

But brussel sprouts? Oh yes! I've been using them in salads for years, but for some reason never made them the star of the salad before. This sounds terrific, and something I'm ready to try.
Unknown said…
Christi, lady peas and collards sound so delightfully southern. Yum!

Toni, my mother never made green-bean casserole either, but she was never a Brussels sprout fan either. She thinks my taste is a bit odd.
Penny said…
We will have plain green beans blanched ahead of time and then sauteed in butter right before eating. Looking forward to your kitchen reveal tomorrow. Thanks for participating.
Famille Gerdel said…
My childrens and I love this vegetable, real popular in my hometown. We serve it in all french restaurant. This is so good!

We serve it with salt,only.

You know, the Thanksgiving day isn't a popular event, in Québec. I can answer your question. Sorry.
Unknown said…
Penny, that's the way to do it - simple brings out the flavors. A part of me insists on that pure approach while the other part wants to experiment.

Anne, I realize talking about TG is unfair to non-US readers. I'm sorry. It looms large in our lives in the US this time of year. For one thing, we get a day off!
Famille Gerdel said…
The «TD» is celebrate in my kitchens books... I must go in USA to really celebrate this event.

Today, I have my english lesson, at noon. I have a french accent when I speak...Wouh!

Have a great day!
Passes une belle journée!

Anne
Quebec city
Catherine said…
That looks absolutely wonderful! I am the only one who will eat brussel sprouts at my house. I had even tried growing them one year in the garden.

Your blog is rather new to me but I have certainly enjoyed reading through your posts. I have a little something for you on my blog. I hope it brings more people your way. :)

Cat
Christine said…
Hi Mimi,
I've been a bad blogger friend, not visiting my favorite bloggers in what seems like forever.
I love this Brussels sprouts recipe! It's simple yet full of flavors that I love. I'll make it soon.
Have a wonderful Thanksgiving with your loved ones.
- Christine
Mimi, Brussels Sprouts are my favorite vegetable. I've tried to do a salad with bacon before but surprisingly the flavors didn't melt together well. This one I'll try again. Do you remember how Beaver Cleaver hated Brussels Sprouts? It was part of many of a discussion on the show. How much he missed!
Charm and Grace said…
Miss you. Hope things are o.k. and that you had a nice Thanksgiving.

Christi
Oh! Salad sounds very healthy. Yummy! I love salad especially those leafy ones! It’s very deliciously healthy.
Gift registry said…
I’m not really a veggie person. I’m very picky when it comes to food. I’m very interested to taste this salad recipe. Thanks! I’m going to ask my granny to make this recipe for me.
Deana Sidney said…
Pecans and brussel sprouts are heaven together.. thanks for the post!
Kara said…
Hello, what is fleur de sel??
Recipe sounds great!
Kara said…
We always have broccoli casserole...yum! A family FaVoriTe.....
prashant said…
I enjoy making new traditions.

Work from home India
Jann said…
This sounds so delicious....i love the sprouts! Always looking for new ways to prepare them.Finally getting around and catching up on older posts.I've just been so busy.
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