Brussels sprouts for your next Thanksgiving get-together
When I was a wee one, I loathed Brussels sprouts. Eating them every Thanksgiving and Boxing Day was pure torture. One year, I remember peeling back layer after layer of leaves until there was nothing left; no sprout to swallow.
Blessedly, now I adore a good Brussels sprout dish. Brussels sprouts and asparagus are by far my favourite vegetables. They’re highly adaptive, pairing well with vinegar, citrus, nuts, cheese, caramelized onions, and myriad other delicious ingredients. Add on to that the fact you can roast, boil, or grill them to equal success! They’re simple and rustic, but will also go well whether you’re eating chicken, fish, or an all-veggie meal.
So for a recent Thanksgiving potluck, I decided to alienate half the friend group with both Brussels sprouts and blue cheese. I sliced up the Brussels sprouts and roasted them with a drizzle of olive oil and sliced lemon, shallots, craisins, and salt ‘n’ pep. Read on for this quick and easy recipe!
- A lotta Brussels Sprouts
- One shallot bulb
- One lemon
- A handful of craisins
- A drizzle of olive oil
- Salt and pepper to taste
- Blue cheese, crumbled
Preheat your oven to 450 F. Then halve your Brussels sprouts and lay them out flat on a cookie sheet. Slice your shallots and lemon into slim rings, and lay out on top of your Brussels sprouts. Then sprinkle your craisins, salt, and pepper on top. Once your oven is preheated, it’s really just a matter of waiting for your Brussels to bake. They’ll be roastin’ away in the oven for about 25–30 minutes, until the veggies are soft and browned on the bottom.
I kept my blue cheese and walnuts on the side, because I was serving to vegans and individuals with nut allergies. If you can, though, mix your blue cheese and walnuts in with the Brussels sprouts. Feelin’ fancy? Go on and roast your walnuts before mixing! You can heat your oven to 350 F and toast them for about 10 minutes.
And that’s it! You’ve got yourself a tasty Brussels sprouts dish that will WOW anyone who likes both Brussels sprouts and blue cheese. Enjoy!