It's pretty hard to beat plain old roasted brussels sprouts, with a sprinkle of salt (or Borsari!). They're easy...just pop 'em in the oven at 400 degrees for about 30-45 minutes, and they come out so creamy on the inside and completely delicious.
But, this year I'm hosting Thanksgiving for the very first time. I'm pretty excited and am starting to test out some recipes for side dishes. So when I came across this recipe for brussels sprouts braised in heavy cream, with a splash of lemon, I knew I had to try it out. And believe me, it's a winner.
I didn't make any changes, so just follow the link over to Orangette. She waxes poetic about brussels sprouts for far longer than even I could manage...the actual recipe is quite a ways down the post. Oh, and not a big surprise, but her picture is way better than mine.
This may very well be even more delicious than roasted brussels sprouts, but I'm going to force myself not to make it very often as I absolutely couldn't control myself. I'm embarrassed to admit that I ate about 3/4 of this by myself. I was actually glad my kids didn't like it so I could eat theirs. I made this less than a week ago and I can't even remember what else I served for dinner that night; I pretty much just ate tons of brussels sprouts! So good, and on special occasions like Thanksgiving, I'm totally willing to go there and eat sprouts swimming in a whole cup of heavy cream!
If anyone has any recipe suggestions for Thanksgiving side dishes, I'd love to hear it (bonus points if they use ingredients I can find locally!)
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