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Caramelised Brussels sprouts hash with leeks and pancetta is giving non-traditional Thanksgiving dinner; slick and salty pancetta and sweet maple-caramelised leeks, sprouts and kale are simmered in an apple-tinted brothy braise. The low-maintenance and high-scoring flavours make this Brussels sprouts side dish a holiday must.
Not keen on all the greens but are a stickler for a sprout? Try my roasted Brussels sprouts and carrots which are sprinkled with a snowfall of Parmesan cheese.
We are on the very brink of the holiday season, folks, and it is starting to get exciting! As a family that celebrates Canadian Thanksgiving, American Thanksgiving (that’s a lot of thanks!) and Christmas, it’s crucial to keep things interesting around the table. You can’t get away with producing the same dishes three times!
For me, planning and coordinating each holiday menu is all part of the festive anticipation. I love it! But even I can get stuck for inspo sometimes. This year, I’ve compiled a Thanksgiving Side Dish blog (with SEVEN different potato dishes and THREE casserole variations) for quick reference. Hope it helps!
The secret to the best Brussels sprouts
The secret to this Brussels sprouts recipe is caramelisation. By frying the leeks (I’ve used the unctuous oil from pancetta to keep the pan slick), the natural sugars break down and release giving a dark sear to the vegetable and sweet foundation to the dish. This process should be low heat and slow to prevent any sticking and burning.
Once pleasing golden and fragrant, a concoction of apple cider vinegar and maple syrup is added to the leeks. The sugar and acid enhance the flavours in the pan and take on a sticky consistency as the caramelisation continues.
The final step is adding the stock and leafy vegetables: kale and sprouts. Simmering in stock brings the greens to perfect tender doneness and allows them to steep for maximum flavour.
Although Brussels sprouts are divisive, you can most definitely settle on at least one Brussels sprouts recipe that everyone can enjoy. Here’s a few to try out: Brussels sprouts gratin, maple-glazed sprouts and sweet potatoes, carrots and sprouts drifted in Parmesan, and sprouts and bacon drizzled with honey.
Recipe tips and notes
- Before cooking, prep all your vegetables; slice the leeks, trim the sprouts, de-rib the kale.
- Bacon or streaky bacon (UK) is an easy substitute if you can’t source pancetta.
- Keep and eye on the pan- a delicate caramel can quicky tip to charr territory.
What goes with it
Created with the holidays in mind, this is a side dish for Thanksgiving dinner. The sweet, soft and simmered greens will go best with roast turkey. Their luscious wetness will disguise any accidental dry white meat! I’ll be serving mine this year with perfectly crisp-shelled and fluffy-centred roast potatoes too.
Storage and leftovers
If you’re anything like me, before Thanksgiving dinner you will be panicking that there’s not enough food. Then, after Thanksgiving dinner you will be panicking about fitting leftover food into the refrigerator!
Fortunately, leftovers from the holiday blow out meal are easily reinvented. Use any remaining Brussels sprout hash, which will keep covered in the fridge for 3-4 days, as a veg-packed and low-carb Cottage Pie topping.
More side dishes to try
- Red Onion Gravy
- Fresh Green Bean Casserole
- Walnut Beet Salad with Garlic Mayonnaise Dressing
- Cheesy Loaded Mashed Potatoes with Crispy Shallots and Pancetta
Caramelised Brussels Sprout Hash with Leeks and Pancetta
Ingredients
- 65g / 2 oz diced pancetta, or thickly sliced bacon
- 1 tbsp This is an affiliate link.olive oil
- 2 leeks, sliced
- 3 cloves garlic
- 3 tbsp apple cider vinegar
- 1 tbsp This is an affiliate link.maple syrup
- 3-4 thyme sprigs, leaves only
- 1 This is an affiliate link.bay leaf
- 500g / 1 lbs Brussels sprouts, sliced
- 6 kale leaves, sliced
- 2/3 cup This is an affiliate link.chicken stock, or vegetable stock
- Salt to taste
Instructions
- Before starting cooking prepare all ingredients. Cut the stalks off the sprouts and remove damaged outer leaves, the slice them finely. Then slice the leaks and kale. To speed up the process use the slicing attachment on a food processor.
- Heat a large frying pan for which you have a lid, then fry the diced pancetta or bacon until the fat renders. Now add the sliced leeks and cook over low heat until it starts to caramelise. Add a tablespoon of olive oil if the pan is getting dry. After 10 minutes mix in minced garlic and cook for 30 seconds longer. Now pour in the apple cider vinegar and maple syrup and continue cooking while stirring until he leeks start to get darker and develop caramelisation. Watch the process as the leeks will go from caramelised to burned quickly.
- Now add the stock, sprouts and the kale, thyme and bay leaf, stir to combine, add a pinch of salt and cover with a lid. Cook over medium heat for 10 minutes, stir thoroughly halfway through the cooking to prevent burning. Uncover and test for doneness. The vegetables should be cooked all the way through. If they are not completely done, add a splash of water and continue cooking. Season with salt to taste before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
