One of my favorite things about Thanksgiving is that this holiday is the ultimate excuse to try out new and delicious recipes. I know, it’s supposed to be all about tradition, but I think it’s so much more exciting to test out a new menu and fall in love with shiny new dishes.
I fell in love with brussels sprouts a few years ago, and I don’t know why they get such a bad rap. I avoided brussels sprouts because it seemed like the thing to do. Nobody likes brussels sprouts, right? But once I gave them a chance I discovered that they’re delicious and one of my favorite veggies. I’ve roasted them, sauteed them, shredded them, and it always comes out wonderfully.
This year, I think I may have discovered my all time favorite brussels sprouts recipe.
Browned butter. Maple syrup. Cranberries. Shallots. Thyme. Orange zest. Ginger.
On top of olive oil roasted brussels sprouts. How could that not be delicious?? Here’s the recipe for all you fine folks who are looking for last minute additions to your Thanksgiving table. Adapted from Dean Fearing’s recipe for Food & Wine Magazine.
4 pounds brussels sprouts, halved lengthwise
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound fresh or thawed frozen cranberries
4 tablespoons pure maple syrup
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons finely grated orange zest
2 sticks (1/2 pound) unsalted butter
1 large shallot, minced
1 teaspoon chopped thyme
Preheat the oven to 400°.
Toss the brussels sprouts with the olive oil and a healthy sprinkling of salt and pepper.
Roast for about 30 minutes until crispy and dark brown. Don’t overcook though, mushy brussels sprouts are the worst.
While the sprouts are roasting, combine the cranberries, maple syrup, ginger and orange zest in a saucepan and cook for about 10 minutes or until the cranberries have broken up and the sauce has thickened.
Next, cook the butter over medium heat until it starts to turn golden brown and the smell becomes irresistibly botterscotch-y. Should take about 4-5 minutes. Add the shallot and thyme and take off the heat.
Combine the butter with the cranberry sauce and stir it all together.
Once the sprouts are ready, combine and toss with the sauce.
Season with an extra sprinkling of salt.
Taste and experience the deliciousness.
If you try this recipe, comment and let me know how you liked it. And I hope you all have a wonderfully belly bursting Thanksgiving.
Just got back the film scans that I shot while in Italy for my honeymoon. Just sharing a small slice of Italy today, but more to come soon!
Beautiful San Gimignano…