With Thanksgiving just over two weeks away, it is time to start presenting some recipes for the feast. I enjoy putting a new spin or twist on the basics of the traditional meal we serve. There is always turkey, rolls, Brussels sprouts, sweet potato casserole, corn casserole, and cranberry sauce. Most times, we also make mashed potatoes, but, alas, I am usually the only one demanding they be part of the meal, so they are sometimes inadvertently forgotten. And, of course, there are a bunch of pies to round out the repast. The first menu item I am tweaking here is the Brussels sprouts.
While it seems quite awkward as a vegetable name, the Brussels in Brussels sprouts always has an “s” at the end, even when only referring to one sprout. And the “b” is always capitalized. The reason behind these two rules dates back to the 16th century, when Brussels sprouts were cultivated in Belgium and named after the capital of the country. Modern cooking techniques have contributed to this veggie’s rise in popularity and recipes featuring this crucifer abound. Mushrooms and cheese enhance today’s Brussels sprouts recipe.
Brussels sprouts with Mushrooms
Brussels Sprouts with Mushrooms (adapted from cookinglight.com) Time Required: 10 minutes, Makes 4 (1/2 cup) servings
Ingredients:
- 2 tablespoons olive oil
- 2 cups (8 ounces) halved Brussels sprouts
- 2 cups (4 ounces) sliced cremini mushrooms
- 2 large cloves (1 teaspoon) minced garlic
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons bread crumbs
- 1 tablespoon white wine vinegar
- 1/4 cup grated Parmesan cheese
Instructions:
Heat the olive oil in a large skillet over high heat. Add the Brussels sprouts to the pan and cook until they are browned, about 3 to 4 minutes.
Saute the Brussels sprouts.
Add the sliced cremini mushrooms and continuing cooking the mixture until the mushrooms are tender, about 3 to 4 minutes.
Add the mushrooms to the pan.
Stir in the minced garlic, thyme, kosher salt, and black pepper, cooking for 1 minute. Remove the pan from the heat.
Then the seasonings.
Stir in the bread crumbs and vinegar. Top the sprouts with the grated Parmesan cheese.
The cheese goes in at the very end.
Serve immediately.
Brussels sprouts are always the green side dish for the Thanksgiving meals we prepare.
It wouldn’t be Thanksgiving at our house without Brussels sprouts! ~Linda
Brussels Sprouts with Mushrooms (adapted from cookinglight.com) Time Required: 10 minutes, Makes 4 (1/2 cup) servings
Ingredients:
- 2 tablespoons olive oil
- 2 cups (8 ounces) halved Brussels sprouts
- 2 cups (4 ounces) sliced cremini mushrooms
- 2 large cloves (1 teaspoon) minced garlic
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons bread crumbs
- 1 tablespoon white wine vinegar
- 1/4 cup grated Parmesan cheese
Instructions:
Heat the olive oil in a large skillet over high heat. Add the Brussels sprouts to the pan and cook until they are browned, about 3 to 4 minutes. Add the sliced cremini mushrooms and continuing cooking the mixture until the mushrooms are tender, about 3 to 4 minutes. Stir in the minced garlic, thyme, kosher salt, and black pepper, cooking for 1 minute. Remove the pan from the heat. Stir in the bread crumbs and vinegar. Top the sprouts with the grated Parmesan cheese and serve.