This Thanksgiving, Don’t Forget the Brussels Sprouts
…we’re not kidding, don’t forget the brussels sprouts! Thanksgiving is on everyone’s mind and we know that your menu is almost complete! But really, add the sprouts of brussels – you will not regret it.
Brussels Sprouts, part of the cabbage family, definitely have had their fair share of love and hate; you are either excited for them, or you push them to the side. Most of the time, we hear our customers share that they steamed their brussels sprouts – steaming your vegetables is much healthier and better than boiling. But, this method of cooking does no favors for the cabbage family, nor does it help their taste.
Today, we are sharing with you two, delicious ways to love brussels sprouts – we think you’ll enjoy them so much, you won’t want to have Thanksgiving without them.
You can even enjoy some delicious brussels sprouts made just by us! On our holiday menu this year, we have added Braised + Roasted Shaved Brussels Sprouts. Enjoy them for Thanksgiving and order by Thursday, November 19th (visit in-store or give us a call at 813.287.2253); or, visit HERE for the full menu.
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 are tender but still bright green.
- Add shelled pistachios, dried cranberries, and Parmesan cheese – serve hot and enjoy!
*Carnivores might like to add one slice of bacon to flavor the onions and to crumble over the top of the finished dish. Or, to make the dish vegetarian & pescatarian friendly, omit the bacon.
Brussels Sprouts Hot Harvest Salad*
- Dice one apple, a butternut squash, 1/2 of a brown onion, and five Brussels sprouts.
- Toss the apple, squash, onion, and sprouts with 1 tablespoon olive oil, and add torn sage leaves and a sprinkling of salt & 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 to make this recipe into a delicious turkey dressing!
What is your favorite way to enjoy brussels sprouts?