Recipe: Thanksgiving Brussel Sprouts

Photo by Judith Hausman Brussels sprouts make an excellent side dish at Thanksgiving dinner. 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 […]

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by Judith Hausman
brussels sprouts stalk

Photo by Judith Hausman

Brussels sprouts make an excellent side dish at Thanksgiving dinner.

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.

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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

INGREDIENTS

Serves 4-6

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

PREPARATION

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.

Read more of Locavore Recipes »

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