“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

1. Chop a brown onion finely and saute with olive oil in a large pan over medium heat, stirring occasionally, until they begin to caramelize.*
2. While the onions are browning, chop 10 Brussels sprouts in half, through the root, then slice into thin shreds.
3. Add the sprout shreds to the pan with the caramelized onions and stir, cooking until they’re tender but still bright green.
4. 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*

1. Dice 1 apple, 1 butternut squash, 1/2 brown onion, and 5 Brussels sprouts.
2. Toss the apple, squash, onion and sprouts with 1 Tb olive oil, and add torn sage leaves, a sprinkling of salt, and pepper.
3. 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!