A mainstay in most fall-inspired dishes, brussel sprouts are here to stay. But, who else is ready to do more than just roast them with salt and pepper? Well this recipe spices them up in a way new to your cookbooks and Thanksgiving spread alike. A solid veggie-forward side dish is a must for any Thanksgiving table and this brussel sprout recipe serves all the flavors with a dash of surprise everyone will love, even the most meat-centric holiday eaters. Make this side the star, we all know that’s what we’re after anyway (sorry, turkey)!
Serves 6 – 8
In a heavy bottomed pot, heat ¼ cup avocado oil over medium high. When oil is hot, carefully add the halved Brussels sprouts and cook, turning occasionally, until crisp and golden brown, about 8 to 10 minutes. Transfer to paper towel-lined tray with a slotted spoon and season with salt. Fry remaining brussels sprouts in batches with remaining oil. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, about 1 to 2 minutes. Transfer to tray with sprouts.
Whisk the lemon, lime, and orange juices together with the maple syrup in a large bowl and season with salt and pepper. Add the Brussels sprouts, shallots, and chiles, tossing to coat evenly in citrus mixture. Season with more salt to taste. Fold in the sliced pickled carrots, green onions, cilantro, and chopped hazelnuts and serve immediately.
**Make Ahead Quick Pickled Carrots**
½ cup rice vinegar, 1½ cups hot water, 4 tablespoons sugar, 1 teaspoon sea salt, 1 bunch slender carrots, 5 smashed garlic cloves, 2 dried chiles, 5 sprigs thyme
Add the vinegar, water, sugar, and salt in a pot and bring to a boil. Add the carrots, garlic, chiles, and thyme to a clean canning mason jar. Pour hot brine over contents in jar until entirely submerged, screw on cap, and store in the fridge until ready to slice and use. Pickled carrots keep well in fridge for up to 2 months.