How did brussels sprouts become the major green star of Thanksgiving dinner? Possibly, because the season for them starts in the Fall, but did you know it goes all the way to Spring?
However this came to be, I’m glad it’s Autumn, because I am like so many of the converts that used to hate them and now love them. It was very common for me to say, “I’ll eat anything except brussels sprouts.” If you are still saying that, it probably means you had them overcooked, which released that awful sulfur smell that tarnishes a food to a bad memory. That’s so unfair to the glorious brussels sprout.
The secret is chemistry. Do not overcook. This means do not boil. Brussels sprouts really are a vegetable best prepared roasted and adorned with any number of accessories, such as nuts, fruit and perhaps even some pecorino cheese. They love an acid splash of citrus or even vinegar, which will do wonders to brighten up the slight note of bitterness. But don’t try too hard because they can dance alone as long as there is olive oil and sea salt. I posted this recipe for brussels sprouts made with apples and cashews that still remains a family favorite and I continue to get emails telling me how that post changed their brussels sprouts life.
This dish will dress your thanksgiving table up with color and texture and convert anyone still hanging onto old overcooked, stinky, mushy memories.
Recipe for Brussels Sprouts with Toasted Almonds, Dried Cherries
I like to roast mine in a cast iron pan and take them out a few minutes early and let them continue to cook and stay warm.
Cut off stalk, trim ends and cut in half. Try to keep them the same size, which means some will have to be cut in three’s or four’s.I like to use a flavored olive oil or a flavored vinegar to kick up the flavor. In this case, I used blood orange olive oil, but you could also use some lemon or orange zest.I didn’t add the cranberries in until the last minute of cooking, and the nuts at the last four minutes.
Loose leafs can be a problem in roasting because they get done very quickly and can burn. Separate and Throw them in with the almonds for the last four minutes.
Tell me are you brussels sprouts convert? If not, I dare you to take the plunge. This recipe or any of the recipes below from other noteworthy bloggers might help change your mind.
- 1 pound of brussels sprouts
- blood orange olive oil (or use zest below and a squeeze of orange)
- zest of half of small orange
- 1 tablespoon dried cherries (can use cranberries)
- ½ cup slivered almonds
- splash champagne vinegar
- Cut off bottom core of brussels sprouts and rinse thoroughly in cold water.
- If brussels sprouts are small and of the same size, score at opened end with an x. If you purchased on the stalk and sizes vary, cut in half or quarters to attain an even size for roasting. Toss in olive oil. If using unflavored olive oil, see note).
- Season with salt and roast in oven at 375 degrees on flat baking sheet or a cast iron pan for 5 minutes.
- Turn and add in almonds and dried cranberries and bake for another 4 minutes to 6 minutes.
- Remove from oven and add a splash of champagne vinegar and toss.
- Season with salt and pepper.