Thanksgiving Sides Recipes: Shredded Brussels Sprouts with Persimmons, Apricots, and Walnuts
Thanksgiving sides recipes with walnuts, persimmons, and dried apricots is a tart way to dress up your Brussels sprouts for family dinner. SO GOOD.
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Author Stephanie Stiavetti
1/4cupdried apricotschopped coarsely
1poundfresh Brussels sproutstrimmed
1/4cupcoarsely chopped walnuts
3tablespoonsbacon fat(or butter for vegetarian, or olive oil for vegan)
1/2teaspoonfreshly-ground black pepper
Place apricots in a bowl with warm water and let sit for 20 minutes. Drain apricots and set aside, discarding water.
Wash and dry Brussels sprouts. Slice thinly using a chef's knife, or shred using the shredder disk attachment of your food processor. (FYI, this is different from the slicing disk.)
Heat a small frying pan over medium heat and add walnuts, agitating occasionally. Toast until they darken in color a bit and become fragrant, about 3 minutes. Set aside.
In a medium saute pan, melt bacon fat (or oil of your choice). Add the Brussels sprouts, salt, pepper, persimmon, and apricots, stirring well, cooking just until the Brussels sprouts turn bright green and are tender to the bite, about 5 minutes. Stir in walnuts and cook for 1 minute. Serve hot.