Your Holiday Table Is Missing Brussels Sprouts
“Brussels sprouts?!” I hear you ask. Yes, I can sense your surprise through my computer screen, and I completely understand your distrust of Brussels sprouts. You’ve been burned before – I get that. You have a bad history with these mini-cabbages because someone in your life cooked them the worst way possible: steamed. Yes, steaming your vegetables is healthy (much better than boiling), but this method of cooking does no favors for the cabbage family – at least taste-wise. Prepare to be amazed, because I will show you TWO ways to love Brussels sprouts so much, you won’t want to have Thanksgiving without them.
1. Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
- Chop a brown onion finely and saute with olive oil in a large pan over medium heat, stirring occasionally, until they begin to caramelize.*
- While the onions are browning, chop 10 Brussels sprouts in half, through the root, then slice into thin shreds.
- Add the sprout shreds to the pan with the caramelized onions and stir, cooking until they’re tender but still bright green.
- Add shelled pistachios, dried cranberries and Parmesan cheese – and serve hot!
*Carnivores might like to add one slice of bacon to flavor the onions, and to crumble over the top of the finished dish.
2. Brussels Sprouts Hot Harvest Salad*
- Dice 1 apple, 1 butternut squash, 1/2 brown onion, and 5 Brussels sprouts.
- Toss the apple, squash, onion and sprouts with 1 Tb olive oil, and add torn sage leaves, a sprinkling of salt, and pepper.
- Roast in a 400 degree oven for 30 minutes, stir, then roast for another 20-30 minutes until the sprouts, onions and squash are nicely browned.
*Add croutons or wild rice and thyme and this recipe makes a delicious turkey dressing!