Thanksgiving Brussels Sprouts…Two Ways.

Thanksgiving is here and it’s time to start planning all the great sides to accompany the annual turkey. Brussels sprouts are a classic and one of my favorite veggies. One thing I love about brussels is that you can make them so many different ways. The traditional way to make them is with a healthy dose of bacon or pancetta roasted in the oven, but I happen to love the vegetarian variety.

So here are two fool proof VEGETARIAN ways to serve brussels sprouts on the most thankful day of the year.

Roasted Brussels Sprouts with Golden Raisins & Almonds

2 cups of Brussels Sprouts

1 cup of golden raisins

1/2 cup of slivered almonds

Healthy drizzle of Olive Oil

Generous pinch of sea salt

Squeeze of lemon

Par boil the sprouts for 30 seconds. (boil water, drop them in and strain almost immediatly)

Preheat oven to 350. Cut sprouts in half. Bring an oven proof skillet to medium high heat w a drizzle of olive oil. Place the sprouts sliced side down till them get a nice brown color across them. Toss in raisins and almonds and place in oven for 10 minutes with a generous squeeze of lemon and big pinch of sea salt.

or

Raw Brussels Sprouts, Marcona Almond & Tangerine Salad

2 cups of thinly sliced brussels sprouts

1/4 cup of tangerine juice or OJ

Drizzle of Olive Oil

Generous pinch of sea salt

1 avocado, cubed

1/2 cup of grated parmesan or pecorino cheese

1/3 cup of French’s crispy onions

1/3 cup of crushed marcona almonds

Big squeeze of lemon

Big grind of black pepper

 

Using a mandolin, thinly slice each sprout. Toss above ingredients in a large bowl. Top with crispy onions.

Gone of the days of hating brussels sprouts. This love is here to stay.

love, HD

 

 

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