This year Canadian Thanksgiving seems to really early after summer. I am still in the mood for the best of this summer’s fruit so I thought I would add a little summer fruit to our traditional Thanksgiving Brussels Sprouts dish.
Here is the recipe I put together. I made this Brussels Sprouts dish last week to make sure I had all the flavours tasting well together and it turned out to be super delicious. I think your family will love the addition of the peaches. In fact, I bet that even those who turn up their noses at these mini cabbages will be converted.
SOUTHERN BRUSSELS SPROUTS
Makes 8 servings
6 slices pancetta, diced
4 garlic cloves
1 small purple onion, diced
2 lb. Brussels sprouts, trimmed and halved
¼ tsp Montreal Steak Spice
¼ tsp ground black pepper
2 peaches, chopped
2 Tbsp. real maple syrup
1 Tbsp. lemon juice
In a large frying pan or small wok set over medium heat, cook the pancetta, and garlic till the pancetta is crispy. Remove from heat and let cool on a piece of paper towel. Remove all but 2 tablespoon of the fat and the garlic. Once pancetta is slightly cool you can dice it.
Put pan with pancetta fat & garlic over medium-high heat. Add the diced Purple onion, Brussels sprouts, Montreal Steak Spice and coarsely ground black pepper. Cook stirring occasionally until sprouts are tender and lightly browned.
To the browned Brussels sprouts and garlic/onion mix add the peaches, pancetta, and real maple syrup. Stir the mix continuously until peaches are heated through, 1-2 minutes. Remove from heat. Add the lemon juice and a generous grind of black pepper. Fold ingredients 1 more time before serving.