This past week I’ve turned my dinners into Thanksgiving Experiments. So as not to mislead you, know that at least a few of my average weeknight dinners tend to be experiments, but this week its all about what I might bring to the Thanksgiving table. This year, my grandmother challenged me to find a new way to present one of the typical green veggies: green beans, broccoli, or brussel sprouts. After some recipe searching and brainstorming, I settled on brussels for a few reasons. There really isn’t a vegetable that I won’t eat or wouldn’t try, so its not as if brussel sprouts are an enemy of mine, but I’ve never really craved them. I’ve never had them presented in a way that had me begging for seconds or forwarding the recipe on to friends. This was my goal, the hopeful end result of my experiment.
The balsamic vinegar and red grapes are what drew me in. The tangy sweetness of balsamic and the fruitful juice from the red grapes were bound to turn these brussel sprouts into a must have dish. One worth sharing with family over the Thanksgiving table and one worth sharing with you all over the inter-webs.This Wednesday I’m heading home to Chicago to see some much loved best friends & family, and I couldn’t be more excited. Thanksgiving is an absolute favorite holiday of mine. Its a Celebration, the epitome of this incredible community I’m inspired by, coming together around food. Its about being thankful for the people around you and the meal in your belly. I can’t think of a more important reason to celebrate than life, the food and the people that nourish you.
Preheat Oven: 400 Degrees
Prep Time: 5 minutes
Cook Time: 20 minutes
- 24 ounces brussels sprouts (about 8 cups), halved or quartered
- 24 ounces grapes
- 1 small cippolini onion
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons fresh thyme
- 2 tablespoons garlic
- Coarse salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1/2 cup pecans
The preparation of this dish is really quite simple, which makes it all that much more enjoyable to make for a gathering. In a bowl mix olive oil, balsamic, salt, pepper, garlic, pecans, chopped onion, brussels and red grapes.Pour mixture onto a rimmed baking sheet, and sprinkle thyme overtop.Be certain the mixture lies in one layer on the baking sheet.
Roast for 20 minutes, stirring the mixture once while in the oven. When you’re ready to serve pour a teaspoon of balsamic on the mixture scraping up any leftover caramelized deliciousness, and plate!
Simple is perfect for the holidays. A no stress method, where you can enjoy both a delicious meal and the people gathering around you. I’m so excited for this upcoming holiday and I wish you & your family the best (and most delicious!) one yet.
I have to say with this dish, my mission was accomplished. I was certain it’d be the perfect Thanksgiving plate after the first time I experimented with it, but I made it again the next night because I was dreaming of the brussels and their sweet & tangy companions. Do you have any delicious holiday plans or recipes for Brussel Sprouts? Share ’em! I’d love try something new.
Enjoy your Thanksgiving, shared with beloved friends & family and that delicious feast at your table.