Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

White Bean Dip with Roasted Brussels Sprouts and Caramelized Shallots

White Bean Dip with Roasted Brussels Sprouts and Caramelized Shallots

Happy Thanksgiving! Today I'm sharing a traditional recipe for roasted brussels sprouts and an idea for the leftovers--fold chopped roasted brussels sprouts into a white bean dip with caramelized shallots, fresh herbs, bright lemon juice, and smokey bacon. Remixing leftovers gives your guests a new experience as delicious as the first. For a vegetarian take on this white bean dip, substitute pomegranate seeds for the bacon. I hope you have a wonderful holiday with friends and family! -Mallory

Roasted Brussels Sprouts
Serves 6-8
2 pounds brussels sprouts, cleaned and halved
3 tablespoons olive oil
1 teaspoon kosher salt

Preheat oven to 400 degrees Fahrenheit. Toss brussels sprouts with olive oil and salt then spread them out on a half-sheet baking pan. Roast for 35-40 minutes, stirring halfway through. The edges will be crisp and the insides tender and soft. Serve with lemon juice and freshly grated parmesan cheese. 

White Bean Dip with Roasted Brussels Sprouts and Caramelized Shallots
Serves 6
1 tablespoon bacon fat or olive oil
1 shallot, skin removed and thinly sliced
2 tablespoons red wine or sherry
1 clove garlic, peeled
1 lemon, juiced
3 cups cooked white beans
1/4 cup olive oil (or white bean cooking liquid)
2 tablespoons chopped herbs (use what's around: chives, rosemary, sage, mint, etc.)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 cup chopped roasted brussels sprouts
1/4 cup cooked and crumbled bacon, for garnish
bread and vegetables, for serving

Heat 1 tablespoon leftover bacon fat or olive oil in a small skillet over low heat. Add the sliced sliced and slowly caramelize, about 20 minutes. Turn up the heat to medium-low and deglaze the pan with the red wine or sherry. Once the wine fully evaporates, remove from heat and let cool. Once cool, roughly chop. 

In a food processor combine garlic and lemon juice. Pulse until the garlic is chopped, add in the white beans, and continuing pulsing, streaming in the olive oil, until a smooth, but think, dip forms. Remove from the food process and transfer to a mixing bowl. Fold in chopped shallots, herbs, salt, pepper, and chopped roasted brussels sprouts. Transfer to a serving dish, top with crumbled bacon, and sere with bread and vegetables. Serve dip at room temperature or cold, refrigerating until ready to use. 

 

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