When Thanksgiving rolls around, I’m all about the… side dishes. I’ve never found turkey that appealing, but bring me dressing, dinner rolls, mashed potatoes and pumpkin pie and I’m in heaven. Wow, that’s a lot of carbs–and a lot of preparation for the cook!
Nothing is easier than throwing some veggies on a cookie sheet and roasting them. Why not make your Thanksgiving dinner fancy (and help keep your guests out of a carb coma) by making roasted Brussels sprouts? I know, Brussels sprouts are controversial, but I promise roasting them makes them tasty. When you add some roasted walnuts and tangy blue cheese, I guarantee you won’t have leftovers. (Vegans, I’m not sure what a good substitute for the blue cheese would be; the options I found online didn’t look appealing. Maybe a sprinkle of nootch when you’re ready to serve? Please let me know your suggestions!)
I made this dish during the great cold of 2014, so I blame my stuffy head stupor for the lack of a decent picture. (If I’m being candid, I totally forgot to take a picture until I was almost done eating it. Luckily my phone was nearby and I was able to get one pic for you to enjoy!)
What’s your favorite Thanksgiving side dish?
Roasted Brussels Sprouts
Makes about 4 servings
16 oz. Brussels sprouts
1 T. ground coriander seed
1/3 c. chopped walnuts
1/3 c. crumbled blue cheese
1 T. extra virgin olive oil
Salt & pepper, to taste
Clean Brussels sprouts and cut in half. Add sprouts to a large bowl and toss with all ingredients except blue cheese. Spread mixture onto a cookie sheet. Cook in 450 degree oven for 20 minutes or until edges of the Brussels sprouts start to turn golden, turning sprouts occasionally. When sprouts are cooked transfer to a serving dish and sprinkle in blue cheese.