I’m not cooking Thanksgiving dinner this year but I will be bringing some vegetables to add to my friend’s table.
I know, you either love or hate brussels sprouts. I happen to love these crispy little orbs and I hope you will too.
Coat the brussels sprouts with EVOO. Put them right in the hot oven along with the roasting turkey. The sprouts dusted with grated parmigiano have a nutty flavor. The toasted pine nuts add a crunchy texture and a squeeze of fresh lemon brightens the whole dish. Simple and delicious.
If you haven’t decided on how to cook your turkey, try my recipe for a delicious turkey, stuffing and pan gravy.
Happy Thanksgiving and buon appetito!