Braised vegetables make an easy, seasonal side dish—perfect for autumn and a welcome addition to any Thanksgiving table.
Braised Vegetables
With the holiday season approaching, it’s a great time to finalize side dishes for Thanksgiving. These butter-braised vegetables pair well with many mains—fish, pork, or roasted meats—and fit right alongside classic sides like roasted carrots or mashed potatoes.
This recipe is adapted from Thomas Keller’s Ad Hoc At Home and showcases fall produce: Brussels sprouts, radishes, and kohlrabi. It’s relatively light—no heavy creams or starch-heavy additions—yet rich in flavor from butter, stock, and a touch of vinegar.
Radishes are often eaten raw for their peppery bite, but when gently braised in butter they become crisp-tender and take on a pleasant sweetness that’s very different from their raw flavor.
The kohlrabi provides a tender, mild crunch that resembles the inner stalk of broccoli—soft but with body—adding balance to the dish.
Blanching the Brussels sprouts in salted water brightens and concentrates their sweetness, creating a sturdy base for the other vegetables.
We tested this dish served alongside fresh cod and quinoa and found it to be an excellent side—versatile, flavorful, and an ideal match for autumn menus.
More Fall Side Dishes
- Cauliflower Gratin
- Roasted Rosemary Buttered Carrots
- Parsley Garlic Mashed Potatoes
- Cauliflower Latkes
If you make this Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts, share your experience in the comments below or tag @plattertalk on social media to show how you served it.
Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts
Ingredients
- 12 ounces Brussels sprouts
- 2 bunches, about 18 Easter or red radishes (about 1½ inches in diameter)
- 8 tablespoons unsalted butter (1 stick; 4 ounces)
- 1 tablespoon minced shallot
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon vinegar, plus more to taste
- Kosher salt and freshly ground black pepper
- 1/2 cup chicken or vegetable stock, plus more if needed
- 6 kohlrabi, about 2½ inches in diameter (you need 2 cups cut into batons)
- 1 tablespoon finely chopped chives or mint
Instructions
- Bring a large pot of salted water to a boil and prepare an ice bath.
- Trim the root ends of the Brussels sprouts, discard any tough outer leaves, and cut each sprout in half through the root end.
- Blanch the sprouts until tender, about 4 minutes. Transfer to the ice bath, drain, then refrigerate on a tray to chill.
- Trim the radish greens, wash the radishes, and cut larger radishes into six wedges each and smaller ones into quarters.
- Melt 4 tablespoons of butter over medium heat in a sauté pan large enough to hold the radishes in a single layer.
- Add the shallot and cook 2–3 minutes until softened, stirring frequently.
- Add the radishes, sugar, and vinegar. Season generously with salt and pepper and add 1/4 cup of stock. Bring to a simmer, cover, and cook gently for about 8 minutes until crisp-tender. Uncover and cook, swirling the pan, to glaze the radishes about 4 minutes. Set aside.
- Cut stems and roots from the kohlrabi, peel to the tender flesh, and slice lengthwise into 1/2-inch-thick slices. Trim rounded edges and cut into 1/2-inch batons to yield 2 cups.
- Add the kohlrabi to the boiling water and cook 5 minutes or until tender. Drain and pat dry.
- Bring the remaining 1/4 cup stock to a simmer in a large sauté pan. Whisk in the remaining 4 tablespoons butter until emulsified and smooth. Add the Brussels sprouts and kohlrabi and cook over high heat for 45 seconds. Add the radishes and any reserved cooking liquid and heat through. If the butter begins to separate, swirl in a tablespoon or two of stock or water. Toss in the chives or mint, adjust seasoning with salt, pepper, and a few drops of vinegar to taste, then transfer to a platter.
Nutrition
Nutrition information is an approximation.