Thanksgiving is just a week away, which means it’s time to start planning your menu! Karen Covey, author of our forthcoming cookbook The Coastal Table, has pulled together the perfect recipe to serve alongside your turkey using fresh ingredients local to New England.

_________

Brussels sprouts Hash with Bacon
A simple side dish, all made in one pan, that comes together in just minutes. Here Brussels sprouts and shallots are cooked together and finished off with a hint of sweetness from some good quality Vermont maple syrup. Topped with crispy bacon bits, this is an easy dish worthy of any Thanksgiving table.
20 medium-large Brussels sprouts
2 slices thick-cut smoked bacon (or similar), diced
1 tablespoon extra virgin olive oil
2 medium shallots, thinly sliced
Kosher salt, to taste
Freshly ground black pepper
1 tablespoon Vermont maple syrup, or to taste
  • Cut core end off each Brussels sprout and discard. Discard the first few outer leaves as well. Cut Brussels sprouts in half and place cut sides down on a cutting board. Thinly slice each half. Place slices in a bowl. Set aside.
  • Cook bacon in a large sauté pan over medium-high heat until nice and crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Set aside.
  • Drain off all but 1 tablespoon of bacon grease from pan. Add olive oil and place pan over medium heat. Add Brussels sprouts and shallots and season with salt and pepper. Cook until vegetables are softened, about 5-10 minutes. Remove pan from heat and stir in 1 tablespoon maple syrup. Taste for flavor and stir in a bit more maple syrup if desired (for sweetness). Transfer to a serving bowl and top with reserved bacon. Serve warm.

Serves 4.

_____________

In The Coastal Table, Covey captures seaside living in New England at its freshest and most innovative. With over 120 recipes that update and modernize traditional New England fare, The Coastal Table is filled with dishes for casual beach days, sophisticated outdoor entertaining, and simple, everyday meals that celebrate the epicurean heritage of this breathtaking coastal region. Including contributions by New England’s finest chefs from Newport to Ogunquit, this is a book written for the home cook who years for the New England seaside—and its flavors—all year round.
____
Karen Covey is a personal chef, food writer, and recipe developer. She is creator of the site Gourmet Recipes for One and her articles and recipes have been featured in The Boston Globe Magazine, Edible South Shore, and Local In Season.