Make Brussels Sprouts Popular at your Thanksgiving Table

Thanksgiving is just around the corner. It’s one of my favorite holidays. It’s a time to get together with family and friends and celebrate. Usually it involves cooking (and eating) lots of food. Some of the classics include roasted turkey with gravy, buttery mashed potatoes and, of course, pumpkin pie! This year we’re going to add a healthy, lighter, side dish to the Thanksgiving table. Brussels sprouts! Even if you think don’t like Brussels sprouts, you have got to try this dish. The key to making it taste so good is toasting the Brussels sprouts until golden brown and serving them with a sprinkling of sweet red apple confetti.

Serving Size: 250 grams of Brussels sprouts Number of servings: 4 Calories per serving: 110 Ingredients Calories 1000 grams small Brussels sprouts 360 1 medium red apple, finely diced 80 ¼ cup water 0 Non-stick cooking spray 0 Salt 0

Cut the ends off the Brussels sprouts and then cut each Brussels sprout in half. Spray a non-stick skillet with some non-stick cooking spray. Place the Brussels sprouts in the skillet, cut side down. Place the skillet on low heat and cook the Brussels sprouts until they are golden brown on the underside (approximately 5 minutes). Flip the Brussels sprouts and add ¼ cup of water to the pan. Cook the Brussels sprouts until the water has evaporated. Remove the Brussels sprouts from the heat. Salt to taste.

Place the diced apple in the non-stick skillet and cook for 2-3 minutes. Remove the apple from the heat.

Place the Brussels sprouts on a serving dish. Sprinkle the Brussel sprouts with the diced apple. Serve.

Barbara's Tips

	Buy the smallest Brussels sprouts you can find. The bigger the Brussels sprouts the pastier they get when cooked. It’s also important not to overcook them. They should still be a little crunchy when done. If you over cook them they will become gray and pasty and develop a strong flavor and odor that some dislike.
	Depending on how large your skillet is, you may need to cook the Brussel sprouts in two batches.
	You only need to cook the apple for a couple of minutes to warm it through. Any red apple will do, the sweeter the better. Gala and Fuji apples work especially well since they are sweet and firm enough to stand up to a little cooking without turning into apple sauce. Leave the peel on for a little added texture and color.

Essential Flavors

Roasted Brussels Sprouts: Brussels sprouts are a member of the cabbage family. In fact, they look like mini cabbage heads. They are available all year round but are most popular in the fall months. Browning the Brussels sprouts gives them a slight nutty taste and enhances their sweetness.