I'm looking at making a brussels sprouts side for Thanksgiving this year, and I wanted input on which preparation would be best for a crowd who may not yet know that they love brussels.
I've been eying two recipes:
1) roasted with balsamic, pancetta, shallot, garlic, and a bit of lemon and thyme
2) sauteed with bacon, chestnuts, heavy cream, and finished with maple syrup and lemon
I'm having trouble deciding, so I guess I was also wondering if anyone has prepared somewhat of a combination of the two dishes? Would the savory balsamic-shallot-garlic-thyme flavors mesh well with a slightly maple-y cream sauce or be too much?