Hello friends! I apologize for my One Simple Change posts AND my typical recipe posts being very few and far between lately, but I do have a good excuse…my book is due in less than 2 weeks.
This book has been more work than I ever expected; I am excited to finish and get back to sharing more here. But I’ve learned SO much through the process of writing it…I can’t wait for it to be published and I am already contemplating the next project I’d like to work on :)
Anyway, I figured I’d pop in and share a great recipe I made this weekend. Also, since Thanksgiving is less than a week away, I thought I’d link up to all my previous T-day-related recipes in case your menu is still up in the air. Despite the fact that my book is due crazy soon, I will be cooking dinner for 14 people…I love Thanksgiving and I am really looking forward to it.
This Brussels sprouts recipe is just the thing for those of you seeking respite from tradition when it comes to your Thanksgiving side dishes. I adapted it from chef David Chang’s Roasted Brussels Sprouts (the recipe for which appears in The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions). I adore Brussels sprouts and have tried many different recipes over the years but this one is killer. Seriously: I loved every single sweet, salty, spicy, crunchy bite.
If this recipe is too offbeat for you Thanksgiving-wise, be sure to give it a go another time.
As promised, here are links to recipes from my blog that would be appropriate for serving at Thanksgiving:
Apple Dried Cherry Chutney
Cranberry Pomegranate Compote
Cranberry Chutney with Dried Apricots and Spices
Fall Garden Greens with Apples and WalnutsPerfect Fall Salad
Roasted Beet Salad with Greens and Candied Pecans
Arugula Salad with Pomegranate, Avocado and Goat Cheese
Roasted Squash Salad with Dates and Spicy Pecans
Roasted Brussels Sprouts with Cream and Aleppo Pepper
Pan Roasted Brussels Sprouts with Pears
Maple Butternut Squash and Parsnip Soup
Parsnip and Apple Soup
Celery Root, Kale, and Wild Rice Soup
Cinnamon Roasted Sweet Potatoes and Garlic
Roasted Vegetables with Cardamom
Spiced Sweet Potato Puree
Pumpkin Gingerbread Stuffing
Organic Roast Turkey with Sage Butter
Sweet Potato Indian Pudding
Pumpkin Soufflés with Maple Pumpkin Ice Cream
Maple Glazed Olive Oil Pumpkin Cake
Spiced Maple Butternut Squash Pie
Red Kuri Squash Pie
Pumpkin Seed Toffee
And after Thanksgiving? Don’t forget about my turkey pho! Everyone seems to love that recipe: it was published in The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks and it was mentioned last year at this time in Goop, too.
More of my recipes featuring leftover turkey:
Curried Quinoa Salad
A Slightly Different Turkey Pho
Red Curry with Turkey, Sweet Potato, and Baby Bok Choy
This is likely my last post before the final push to finish my book, so please have a very happy Thanksgiving… I will see you all on the other side in December (with a cocktail in hand, for sure)!
Roasted Brussels Sprouts, David Chang-style
For the Brussels sprouts:
- *1 pound Brussels sprouts trimmed and halved lengthwise
- *2 tablespoons olive oil
- *1 tablespoon butter preferably organic/pastured
For the dressing:
- *2 tablespoons Asian fish sauce I like Thai Kitchen brand
- *2 tablespoons water
- *2 tablespoons coconut sugar or use a different, unrefined granular sugar
- *1 tablespoon minced fresh cilantro
- *1 garlic clove peeled and minced
- *2 teaspoons thinly sliced fresh red or green chiles including seeds (or more to taste)
For puffed rice:
- *1/4 cup organic crisp rice cereal I used Erewhon brand "Rice Twice"
- *1 tablespoon organic coconut oil
Roast Brussels sprouts:
- 1. Preheat oven to 450°F.
- 2. Toss Brussels sprouts with olive oil, then arrange, cut sides down, on a roasting pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
- Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice:
- Cook cereal in coconut oil in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes (watch so it does not burn). Transfer to a bowl and cool, stirring occasionally.
- Put Brussels sprouts in a serving bowl, then toss with dressing. Sprinkle with puffed rice.