Thanksgiving~ Bring on the Veggies! A Tale of 2 side dishes.

I love vegetables, I really love brussels sprouts, my mission to promote the brussels sprout began with Thanksgiving about 10 years ago, I have 2 ways I prepare them and they taste amazing.
I am also sharing my green beans , a take on the classic "green bean casserole"
So bring on the veggies!

Sauteed Brussels Sprouts with Bacon and Shallots ( based on a recipe from Alice Waters. The Art of Simple Food)

Discard outer leaves and cut off stems from
1 pound Brussels Sprouts
Then cut them in half
blanch the sprouts in salted boiling water for about 10 minutes
Drain well
Heat a heavy pan Add:
1 tablespoon olive oil
2 slices of bacon
cook bacon until rendered but not crisp, remove with a slotted spoon
To the fat in the pan add:
1 med size Shallot, diced
2 sprigs of thyme
cook until soft and transparent
Season with
Salt
1/2 the juice of a lemon
Turn up the heat to med/high and add the sprouts to the shallots, thyme, saute until browned and add the chopped bacon and toss. Serve warm.


* another variation is with Anchovy paste and chopped garlic.
use the Anchovy paste and garlic to saute the sprouts in minus the shallots and bacon. I personally love this combination.

Green beans with Shallots and Mushrooms

Trim the stem end from
1pound green beans
in a heavy pan, over medium heat add
3 tablespoons olive oil
then add
1 large sliced shallot bulb
4 cups sliced mushrooms, I like to mix varieties but any mushroom you like will do
 Sautee until everything is nicely browned
Blanch the
Green beans in salted boiling water until bright green, drain well
Toss blanched & drained green beans with the mushrooms and the shallots I like to add a handful of basil leaves to brighten the flavors* optional, season to taste, serve warm

Both recipes serve 6 as a side dish.