Last Minute Thanksgiving Side from Rations


In search of a last minute dish to bring to your Thanksgiving potluck? Look no further than the Brussels sprouts from Rations at Basecamp. Happy Thanksgiving!!

“The Brussels sprouts at Rations’ is an incredible combination of flavors. The ingredients add these awesome touches of salty, sweet and savory. What are the chances they’d share the recipe?” –Bailey Johnson, Jackson

rations brussels

Rations’ Brussels Sprouts


    For the Brussels sprouts:
  • 2 pounds Brussels sprouts, halved
  • 3-4 pieces of speck, sliced
  • 1 Granny Smith apple, skin on, small dice, stored in lemon water
  • Red Eye aioli
  • For the aioli:
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 cup corn or grapeseed oil
  • 1 tablespoon instant coffee grounds
  • 1 tablespoon sherry vinegar
  • 1 teaspoon salt
  • 1 tablespoon Sriracha


    For the aioli:
  • Add the egg yolk and mustard to a bowl, whisking until combined and smooth.
  • While whisking, slowly drizzle in oil.
  • Continue whisking until mixture starts to resemble the texture of mayonnaise.
  • Once combined, add vinegar, coffee, salt and Sriracha.
  • Taste, and add more salt if necessary.
  • To assemble:
  • Preheat oven to 350 F/
  • Lay out the speck on a baking sheet lined with parchment.
  • Cover with another sheet of parchment and cook until crispy, about 12-15 minutes.
  • Let cool.
  • Break cooled speck into shards.
  • Fry Brussels sprouts in a deep fryer until crispy, or coat in olive oil and roast in a 400 F oven until browned.
  • In a large bowl, add cooked Brussels sprouts, apple, speck and just enough aioli to coat.
  • Taste, adding additional salt if necessary.

About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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