Photo by Judith Hausman
Thanksgiving meal generates a lot of magazine, food-site and newspaper articles; I’ve even written my share. Ironically, everyone wants the same old recipes on the holiday, not new ones. People can’t even give up the awful, green-bean mushroom-soup casserole or the sweet potatoes with marshmallows because those dishes are a part of the family ritual or grandma’s menu.
My family served creamed onions for grandma, but those fell by the wayside long ago. I do still use Pepperidge Farm bread stuffing mix as the basis for my own, though. And even though I try out a different homemade, whole-berry cranberry sauce every year, I have to also serve a can of the wiggly, jellied stuff for my children. The feast just wouldn’t be the same otherwise.
I’m not sure when we introduced Brussels sprouts to our menu, especially since that’s a vegetable people often don’t like. This version is easy, sure-fire and without any of the cabbage smells of overcooking. It’s pretty easy to take on the road too if you have a drive to your family table. You can shred the sprouts and garlic at home and just bring them in a plastic bag to quickly cook in the host’s kitchen. You won’t be in the way.
Thanksgiving Brussels Sprouts
Try to buy the sprouts still on the stalk. I know this recipe will work with cabbage but I wonder if it could even replace the green bean standard if you sprinkled some fried onion rings on top.
- 1 pound Brussels sprouts, trimmed
- 3 three cloves garlic
- 3 tablespoons olive oil salt and pepper, to taste
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
Shred the sprouts and the garlic with the slicing blade of a food processor. Heat the olive oil in a large sauté pan or wok-shaped pan. Stir-fry the shredded sprouts and garlic until softened and still bright green. If they seem dry or begin to burn, add up to 1/4 c. water or broth. Season and toss with cranberries and nuts.
Also try my Thanksgiving soup as a hearty, different side dish.