Thanksgiving side dishes such as sweet potatoes, cornbread stuffing, creamed onions, vegetables and the like are, to most of us, as important as a delicious and moist roasted turkey.
This side dish, which tops the list for flavor, uses Brussels sprouts - not the #1 favorite of most children as some adults.
The green mini-cabbages, a favorite of Thomas Jefferson (who grew them at Monticello) are really good for you! According to Wikipedia, they contain sulforaphane, a chemical believed to have potent anticancer properties. They are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
So instead of green beans or broccoli, try Brussels sprouts. You might just fall in love with a new vegetable.
This recipe comes from my friend Susan, who adapted it from Cuisine.
Roasted Brussels Sprouts with Hazelnuts and Gorgonzola
Serves 8
2 lbs. Brussels sprouts, trimmed and halved
3 T olive oil
salt and pepper
4 T unsalted butter
1/4 cup shallots, minced
1 cup heavy cream
2 oz. Gorgonzola cheese, crumbled
2/3 cup hazelnuts, toasted briefly in a dry frying pan, then chopped
zest of 1/2 a lemon
Preheat oven to 400 degrees. On a large, rimmed baking sheet, toss the Brussels sprouts with the oil, salt and pepper. Roast for about 10 minutes, stir, and roast for an additional 10 minutes. Remove from oven and test with a toothpick. They should be tender, but still a bit firm and not mushy. Depending upon the size of the sprouts, roast an additional 5 minutes. Set aside.
While the Brussels sprouts are roasting, make the sauce. Melt the butter in a large saucepan over medium heat. Add the shallots and stir constantly until the butter turns a light brown color and the shallots soften. Stir in the cream, bring to a slow boil and stir in the cheese. Keep stirring until the entire mixture thickens. Remove from heat and stir in the hazelnuts. Pour over the cooked sprouts and toss well.
Transfer to a serving bowl or platter and sprinkle with the lemon zest.
