Yesterday we celebrated my Mom’s birthday, and what was the most relaxing and successful Thanksgiving ever. We had a quiet day, where every dish turned out wonderfully, most likely because there was no stress built around anything.
I am Thankful for so many things, but this year the highest gratitude goes to spending the day with the people (and animals) I Love the most.
Of course I can’t forget a few of our Thanksgiving recipes! We made 2 great veggie dishes this year, both from Southern Living. Green Beans with Caramelized Shallots and Brussels Sprouts with Applewood Smoked Bacon.
Green Beans with Caramelized Shallots
From Southern Living
Makes 8-10 Servings
- 2 pounds haricots verts (tiny green beans), trimmed
- 3 tablespoons butter
- 1 tablespoon light brown sugar
- 1 tablespoon olive oil
- 1 pound shallots, halved lengthwise and peeled
- 2 tablespoons red wine vinegar
- Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
- Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
- Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.
Brussels Sprouts with Applewood Smoked Bacon
From Southern Living
- 2 pounds fresh Brussels sprouts, halved
- 5 applewood-smoked bacon slices, diced
- 2 tablespoons butter
- 1/3 cup firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Plunge sprouts into ice water to stop the cooking process; drain.
- Cook bacon in a large skillet over medium heat, stirring often, 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
- Melt butter in hot drippings over medium-high heat; stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in Brussels sprouts; cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.