I’ve got Thanksgiving on the brain.
I know, it’s barely Halloween and I’m talking holidays already. I don’t mean to stress you out or anything, but wouldn’t it be nice to add something new to your menu this year? You know, like planning ahead? Think about it…
Poor little brussels sprouts get such a bad wrap. But let’s face it- they stink. They’re like mini methane bombs. I happen to like brussels sprouts though, so I don’t mind the stink. You should try them roasted. The heat intensifies their flavor making them nutty and delicious.
Now the trick to roasting brussels sprouts is to give them space. Overcrowding the pan will cause them to steam instead of roast. Use 2 pans if necessary. Another trick is to arrange them in 1 single layer, cut side down. By doing this you are essentially ‘searing’ the sprout, as you would a steak. Flip them with tongs towards the end of cooking and you will have perfectly golden sprouts everytime.
To go with it, I toss in some protein packed quinoa and dried cranberries. I serve it with a little miso dressing on the side. This particular miso recipe has a touch of pumpkin purée in it for color (and because I have a lifetime supply…) but this is optional as you can’t really taste it. Either way, I like the salty sweet combination with the sprouts.
So this is what I’m making for Thanksgiving this year. It’s a fun and festive side dish that highlights just how underrated this cruciferous vegetable can be. Just thought I’d share my little creation to get us all
frazzled thinking ahead!
What about you? What are some of your festive holiday creations?Print
- 1/2 c. quinoa
- 1 c. water
- pinch of salt
- 2 lbs. brussels sprouts
- 1 tbsp. olive oil (+ more to coat the trays)
- pinch of salt & pepper
- 3 tbsp. white miso*
- ¼ garlic clove (or more depending on how much you like)
- 1 tbsp. honey
- 2 tbsp. Mirin
- 2 tbsp. rice wine vinegar
- ½ tsp. toasted sesame oil
- ¼ cup vegetable or mild flavored olive oil
- 2 tbsp. water
*To make this gluten-free, be sure to look for brown-rice based white miso. Gluten-free brands include Eden Foods & South River Miso.
- 1 c. dried cranberries, preferably organic
- Preheat your oven to 375 F. Grab 1 or 2 large baking trays and lightly coat with olive oil.
- In a small pot, bring water to a boil and season with a pinch of salt.
- Add the quinoa and give it a quick stir. Cover with a lid, reduce to a simmer, and cook for about 20 minutes. When finished, remove from the heat and take off the lid. This helps to evaporate any remaining moisture.
- While the quinoa is cooking, prepare the brussels sprouts.
- Trim the ends off leaving the whole sprout intact (it’s ok to lose a couple of leaves). Slice them in half.
- Add the sprouts to a large bowl and coat with olive oil. Toss with with salt and pepper. Arrange them on the baking tray in 1 single layer, cut side down.
- Roast for about 30 minutes, flipping them with tongs about halfway through cooking. Only turn them when the underside is nice and golden brown.
- While the sprouts are roasting, make the miso dressing.
- Blitz all of the ingredients together in a mini food processor or blender until well combined. Add additional water if it seems too thick.
- To serve, spoon the brussels sprouts onto a large platter or bowl. Add the quinoa and cranberries, and toss gently to combine. Give it a taste and season with extra salt and pepper if necessary.
- Enjoy this dish warm or at room temperature.