It's cliché to talk about how much people hate brussels sprouts, and these days it's not particularly accurate. Brussels sprouts don't need to be the sulfurous, mushy, repulsive cabbages that you might have grown up eating. Charred, sweet, and nutty, when cooked properly, brussels sprouts are the star of the Thanksgiving spread. Here are my three favorite ways to get 'em there.
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When it comes to brussels sprouts, many of us got off on the wrong foot, our memories haunted with the sight (and smell) of mushy, overboiled little cabbages from family dinners gone awry. Here are 11 reasons to embrace them as they're intended to be: nutty with a crackly bite, often aided by pork and sweet-tangy sauces. They make a solid counterpart to any Thanksgiving casserole, and an addictive snack year-round.
These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.
Deep fried brussels sprouts are the greatest thing you've never had. Here, they're tossed with a quick and easy Thai-style chili sauce flavored with fish sauce, lime juice, and chilies.
Deep-fried brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet-tart honey and balsamic vinegar dressing.
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.