Yes, for family Thanksgiving, I’m bringing loads of vegetable sidedishes to Pennsylvania. Because I wanted an excuse to cook after a previously busy week, I decided to test out a few recipes on Andrew and Leslie—our dinner guest who later initiated an evening of knitting!
Lindsey’s Sprout Sauté
inspired by Sunny Anderson, serves four
Toast the nut pieces (almonds or walnuts) in a dry skillet over medium heat until golden and fragrant. Remove and set aside.
Shred the Brussels sprouts by removing the core and thinly slicing. You should have discs of slim sprouts.
Add the olive oil to the skillet over medium-high heat. Once the oil is very hot, add the Brussels sprouts, salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. They should get brown and crispy. Should the sugars stick to the surface of the pan, deglaze with 1/2 cup of water or broth to scrape up the sumptuous bits. If you prefer more tender sprouts, saute about 5-6 minutes.
Add the toasted nuts and the cranberries and toss to combine. Though this is a great warm dish, it’s incredible delicious cold, so make ahead as you need.
On the side, I also roasted a quick honeyed carrot dish.
Toss small (or cut) carrots with enough olive oil to glisten, salt, pepper, and two tablespoons of honey. I also sliced one orange into 8 pieces and tossed it too onto a baking sheet.
Roasted at 450 for about 20 minutes until tender and you’ve got yourself a lovely dish, enhanced with a big sprinkle of cinnamon.
For my last trick, ladies and gentleman: I am weaving together ingredients from three very different cauliflower gratin recipes to make what I hope will be a memorable dish to join future Thanksgiving feasts. If it passes the kid and meat-man test, I will share tomorrow’s creation!