This Thanksgiving Garlic Crisp is your new secret weapon for the holiday table. Crispy garlic and shallots sizzle in butter and oil with fresh sage, rosemary, thyme, and walnuts. This creates a fragrant, spoon-on-everything topping that tastes like Thanksgiving. Drizzle it over roasted vegetables, mashed potatoes, or turkey, or use it to top soups and stuffings for instant flavor and crunch. Made ahead or enjoyed warm from the pan, it’s the kind of simple, aromatic upgrade that makes every dish feel special… and a little more crunchy.
Thanksgiving Garlic Crisp
Ingredients
Scale
- 4 small shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- ½ cup neutral oil (such as avocado)
- 2 tablespoons unsalted butter
- 1 tablespoon minced fresh sage
- 1 teaspoon minced rosemary
- 1 teaspoon minced thyme
- ¼ cup finely chopped walnuts
- ½ teaspoon kosher salt
Instructions
- In a small saucepan, combine the oil and butter over medium heat. Add shallots and garlic; cook, swirling often, until golden and crisp, about 6–8 minutes. Be careful not to let them burn!
- Remove from heat as soon as the garlic and shallots start to become golden. Immediately stir in sage, rosemary, thyme, walnuts, and salt. Let cool; the mixture will crisp as it rests.
- Spoon the warm or room-temperature crisp over everything.
- The crisp can be made up to 5 days ahead and stored in the fridge; rewarm gently before using OR use right out of the fridge.