Quick Thanksgiving Brussels Sprouts

Brussels Sprouts are one of those foods people tend to love or hate. Lucky for me, I’m a lover, not a hater. But everyone in my family hasn’t always agreed.

Roasted Brussels Sprouts - these could have cooked a bit longer but I was ready to eat!

Roasted Brussels Sprouts – these could have cooked a bit longer but I was ready to eat!

Since my brother’s partner, Laura, came into the picture, brussels sprouts been a fixture at our Thanksgiving dinners. She roasts them to perfection every time and has definitely won a few converts to the cause! I’m not sure what her methods are, but I think I’ve got it down pretty well, too.

It’s true that brussels sprouts and most brassicas have a bitter edge to them. You often see vinegar in recipes for them because it helps cut the bitterness. In general, brassicas sweeten up after the plant has experienced a frost. So if you’ve only tried them in the summer and thought they were too bitter, try them in the late fall or winter and see if you like them better.

Bitter or not, I dare you to tell me you hate brussels sprouts after you’ve had them like this! This is a great dish to throw together while your turkey is resting!

Ingredients

Drizzled with vinegar and ready to toss

Drizzled with vinegar and ready to toss

  • brussels sprouts
  • turkey drippings or other fat (schmaltz, tallow, ghee)
  • balsamic vinegar (make sure to use a brand that has no sugar or malt added)
  • coarse-ground real salt to taste

Directions

Coated with drippings and ready for the oven

Coated with drippings and ready for the oven

  1. Preheat the oven to 400F.
  2. Trim the ends and any wilted leaves off of your sprouts.
  3. Cut them in half lengthwise, or in quarters lengthwise if they are very big.
  4. Toss them with your drippings, salt, and a little splash of vinegar.
  5. Put in a roasting pan, so that the cut sides have pan contact as much as possible.
  6. Roast on bottom rack, stirring every 15 minutes or so until they are browned.

Variations

  • Crush garlic and toss the brussels sprouts with it, or sprinkle with garlic powder.
  • Add black pepper.
  • Omit vinegar or use apple cider vinegar.
  • Do them on the stovetop in a cast iron pan over medium-high heat, turning frequently until they are browned.

Related posts:

Leave a Reply

Subscribe to the Newsletter

Berkey Water Filter
GlutenTox Test Kit
Berkey Water Filters