Bewitched by Brussels Sprouts
Last week a friend and I were having a conversation about the Thanksgiving side dish we’re most excited about making for the big day. My answer: Roasted Brussels Sprouts. I know.
Many people’s eyes glaze over when I tell them how much I adore the green, good-for-you veggie—they’re thinking only of the tasteless, mushy blobs they were forced to eat as kids. I’ve made many a convert to Brussels sprouts, though, after serving up the crisp, roasted, and salted versions from my oven.
Not only are Basic Roasted Brussels Sprouts great to whip up any day of the week, but they’re special enough to serve as a tasty side dish at Thanksgiving dinner. Bonus: They can be partially made ahead of time, which is great for the typically hectic holiday.
The day before, cut the ends off the sprouts, peel away any loose outer leaves, and cut them in half if they’re large. Toss with extra-virgin olive oil, pepper, and plenty of salt, then stash in the fridge. Just before dinner, roast the sprouts at 425 degrees for 30 minutes, flipping halfway through.
Although are few veggies better than a simply seasoned, roasted Brussels sprout, there are endless ways to jazz ’em up for the holiday. Dust them with fresh Parmesan cheese when they come out of the oven, toss the raw sprouts with bacon or pancetta before roasting, or sprinkle fresh lemon zest and lemon juice on top when they’re still sizzling.
Brussels sprouts aren’t just for sides. Here are some recipes where they take center stage:
• Harvest Time Pork Roast (with sweet potatoes and Brussels sprouts)