While many families serve some sort of green bean casserole at Thanksgiving, our family serves Brussels sprouts for the vegetable side dish. Initially, I was not a fan of Brussels sprouts, but they have grown on me. Part of the reason is that the sprouts currently available are bred to be less bitter than previous varieties. The other factor leading to my conversion has been the use of different methods of preparing them and using additional ingredients to enhance the flavor profile of the dish, both of which aid in making Brussels sprouts more palatable.
But before presenting the vegetable side dish recipe we’re making this year, here is an interesting historical Thanksgiving tidbit: the very first Thanksgiving in 1621 was a three-day celebration. Plymouth Colony Governor William Bradford organized the feast, inviting the colonists’ Native American allies. When the Wampanoag guests arrived and joined the Pilgrims, the affair was extended, turning it into a three-day event. While we currently only celebrate this holiday for one day, most families do make enough food to last for an extended celebration. I know our family will be eating the remnants of our Thanksgiving feast for at least 3 days!
Mustard Brussels Sprouts
Mustard Brussels Sprouts (inspired by a recipe from tasteofhome.com) Total Time Required: 25 minutes, Makes: 5 – 6 servings
Ingredients:
- 1-1/2 pounds fresh Brussels sprouts
- 1-1/2 tablespoons olive oil
- kosher salt to taste
- 1/3 cup chopped shallots
- 1 tablespoon butter
- 1/3 cup half-and-half cream
- 4-1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
Directions:
Preheat the oven to 400º F. Trim & rinse the Brussels sprouts. Toss them with the olive oil and a bit of salt. Place them on a rimmed baking sheet and roast them for 15-20 minutes, until they are tender when pierced with a fork.
Roast the Brussels sprouts.
Meanwhile, in a small saucepan, sauté the shallots in the butter until tender, about 5-7 minutes.
Sauté the shallots.
Add the cream, mustard, salt, tarragon, and pepper. Cook and stir over medium heat until the sauce has thickened.
Add the remaining sauce ingredients to the pot.
When the Brussels sprouts are done, transfer them to a bowl. Add the cream mixture, tossing to combine.
Add the sauce to the cooked sprouts.
Sprinkle the sprouts with the cheese and serve immediately.
Serve the sprouts topped with Parmesan cheese.
Happy Thanksgiving! ~Linda
Mustard Brussels Sprouts (inspired by a recipe from tasteofhome.com) Total Time Required: 25 minutes, Makes: 5 servings
Ingredients:
- 1-1/2 pounds fresh Brussels sprouts
- 1-1/2 tablespoons olive oil
- kosher salt to taste
- 1/3 cup chopped shallots
- 1 tablespoon butter
- 1/3 cup half-and-half cream
- 4-1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
Directions:
Preheat the oven to 400ºF. Trim & rinse the Brussels sprouts. Toss them with the olive oil and a bit of salt. Place them on a rimmed baking sheet and roast them for 15-20 minutes, until they are tender when pierced with a fork.
Meanwhile, in a small saucepan, sauté the shallots in the butter until tender, about 5-7 minutes. Add the cream, mustard, salt, tarragon, and pepper. Cook and stir over medium heat until the sauce has thickened.
When the Brussels sprouts are done, transfer them to a bowl. Add the cream mixture, tossing to combine. Sprinkle the sprouts with the cheese and serve immediately.