Sunday, November 27, 2011

Thanksgiving Treat

This holiday we wanted a few different side dishes. Corn on the Cob, grilled and Brussels Sprouts au Gratin were the winners. Have you ever seen the whole stalk of sprouts? It is fun, they are fresh for sure and made for some fun photo opportunities.

It is a 2 foot long unique but awkward stem of these little cabbages.

Here they are cleaned of outer leaves and broken off their stem.

And the barren stalk remains.

Grilled corn, the roasted sprouts, other sides, wine & candlelight. It was a bountiful and blessed feast. Again, I am very thankful for everything.

Brussels Sprouts Au Gratin Recipe
Prepare the sprouts. Peel off outer leaves and cut the stem on each. Slice in half and arrange on a cookie sheet with sides to prevent rolling sprouts! Drizzle and massage with olive oil, fresh lemon juice, salt & pepper. Roast for approx. 1/2 hour @ 350 or until sprouts are just slightly tender. Don't over cook these little gems...they can become bitter if overcooked.  Remove, Put into a covered baking dish and sprinkle with parmesan. This can all be done in advance! Roast again covered in 350 oven until warm and serve immediately...and enjoy them!

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