Welcome to Day 2 of the Inspiralized Thanksgiving marathon. Can this be classified as a marathon, even though it’s only taking place for five days? I vote yes.
I’m really flexing my creative muscles today, as I recreate “Brussel Sprouts with Apples” by getting fancy with spiralized apples and tossing in some ham for more flavor. I’m pretty sure this is a common holiday side dish and if it isn’t, it should be, because it’s absolutely delectable (and even more so once Inspiralized!)
Can someone travel back in time and let the pilgrims and Native Americans know about this? For lack of such technology, I’m going to just let y’all know about it instead.
Instead of leaving the brussel sprouts whole, I chopped them into quarters for a “hash.” This way, the creamy maple sauce covers more of the vegetable. Ham and maple syrup should be as common of an expression as “peanut butter and jelly,” because this combo is the perfect definition of “sweet and savory.”
Once the brussel sprout and ham hash is prepared, it’s simply mixed in with the apple noodles and served straight away. The savoriness of the chicken broth prevents the side dish from being too sweet and creates a sauce that coats the veggies and ham and then warms the apple noodles. Plus, the noodles add a crisp crunchiness!
Never spiralized an apple before? It’s easy! Just load it straight into the spiralizer, no chopping off the ends or cutting it in half. Here’s a picture to prove it:
You know the one thing I’m worried most about? That my mother’s going to want me to Inspiralize her whole Thanksgiving now. Sorry, mom. I’m taking a break on Turkey Day!
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1 small garlic clove, minced
- 2 shallots, minced
- 8-10 whole brussel sprouts
- 1 tbsp maple syrup
- 1/4 cup chicken broth
- 1/2 cup ham in half-inch cubes
- 2 apples (I used a red Braeburn), Blade C
- Slice the ends off each brussel sprout, remove the outer leaves and quarter lengthwise. Set aside.
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes and shallots and cook for 1 minute or until the shallots soften.
- Add the brussel sprouts to the pan and cook for 5-7 minutes, tossing frequently. Once brussel sprouts have softened and lightly browned, drizzle with the maple syrup and add in the chicken broth and ham. Stir to combine thoroughly and cook for 2 minutes or until the broth reduces and thickens. Pour the mixture into a mixing bowl.
- Using a scissor, cut the apple noodles so that they are no more than 6” each noodle. Add in the apple noodles and toss carefully to combine.
- Plate into a serving platter and enjoy!