The fact that I sometimes find a bunch of withered Brussels sprouts in the far, far corner of my fridge says a lot about my relationship to these miniature cabbages. It's not that I don't enjoy Brussels sprouts once they're cooked and on my plate. They just don't excite me, so they rarely find their way into my pots and pans.
But food is about learning and having an open mind. One day, a simple idea broke the cycle and changed my perspective. In the end, it wasn't the poor vegetable's fault; my preparation just had to evolve.
Roasting Brussels sprouts in a ginger- and lemon-infused oil is just what I've been waiting for. The sharpness of the root and the brightness of the citrus tame the overpowering flavor of this veggie's green leaves and take it in a fresh and completely new direction.
This recipe is as easy to prepare as it is to move a bag of Brussels sprouts from the back of the fridge to the chopping block. Once the outer leaves are removed, the mini cabbages are generously coated in the flavored oil then crisped in the oven for half an hour. Although this dish works well on its own for lunch, it's also a confident partner for poultry or pork.
These Brussels sprouts would be lovely on the Thanksgiving or Christmas table, but don't wait until the holidays to make them—they're equally at home in a casual meal.
For more delicious Thanksgiving recipes, click here.