Turkey for Thanksgiving is a sure thing in our family, so I turn to side dishes for variety. My favorite holiday is right around the corner and I’m working on this year’s menu. It’s a perfect opportunity to contribute a healthy side dish to Cathy of “What Would Cathy Eat?” and her Healthy Thanksgiving Challenge.
Growing up in my family, our Thanksgiving dinners often included candied yams topped with marshmallows and that gloppy green bean casserole topped with salty canned onion rings. Cocktails and too many pre-dinner snacks often blunted our appetites for the holiday feast. These days, we keep a closer eye on salt and fat, as do many families.
Before you turn up your nose at the idea of Brussels sprouts, I’m not talking about the mushy ones that have been boiled into an olive green sludge. These roasted sprouts are crisp and nutty, and provide a much-needed crunch that is often missing from Thanksgiving tables. The first time I served these to my husband, he thought they were fried potatoes!
No butter, cream, milk or cheese are needed here, and you can control the salt with just a sprinkling of sea salt. A splash of lemon juice or drizzle of good quality balsamic vinegar just before serving might make you forget about the salt shaker entirely.
TIP: Choose the smallest-sized sprouts you can find at the store. Large ones can be halved but they lack the “pop” you get when you bite into the whole little ones. This recipe can easily be doubled.
- 1 pound Brussels sprouts, trimmed and outer leaves removed
- 2 tablespoons extra virgin olive oil
- sea salt and ground black pepper
- 1 tablespoon lemon juice or 1 tablespoon balsamic vinegar
- Preheat oven to 400 degrees.
- Place the prepared sprouts on a sheet pan.
- Add olive oil, salt and pepper. Toss with 2 serving spoons or your hands. Spread sprouts evenly on pan.
- Roast for 30 minutes, tossing sprouts once or twice during the cooking.
- Add either the lemon juice or balsamic vinegar, toss and serve at once.