Looking for a great Thanksgiving side dish? Look no further. This isn't just any side dish - it's "magical".
Ok, so I've gotten a bazillion inquiries to please publish the recipe for these "Magical Brussels Sprouts". The recipe was originally published in One Quick Bite in the October-and-a-Half newsletter. Normally, a "One Quick Bite" is a feature for monthly newsletter subscribers only ~ so I'm breaking a rule and publishing this just because I'm nice. If you don't want to miss "One Quick Bite" in the future, make sure you sign up with your email address and subscribe to The Lady in Red Blog's re-cap every month!
The New Jersey National Guard raved about these Brussels sprouts when Chef Jeff and some volunteers served them a home-cooked meal in the aftermath of Hurricane Sandy. The National Guard is working very hard to rebuild the Jersey Shore, and was very appreciative for the good food prepared especially for them. It gave new meaning to the concept of "Emergency Eats".
Among marinated chicken and buttery mashed potatoes, Chef Jeff served up his now famous Magical Brussels Sprouts. Why are they magical? Try them yourself and find out. You'll never want Brussels sprouts any other way after you try these. They're that good! And who am I to argue with the National Guard?
(All measurements are approximate! Use a little more or a little less sprouts, and adjust the seasonings to your taste.)
1 lb. Brussels sprouts (fresh)
a few tablespoons olive oil
1 stick butter
2 cloves garlic (pressed & minced)
1. Cut sprouts in half lengthwise. Don't cut the ends off & don't X the bottoms. We break rules here. This is what makes them magical!)
2. Drizzle them liberally with olive oil.
3. Sprinkle them with salt, pepper, rosemary, and sage. (Not too much; but don't skimp either.)*
4. Roast the sprouts in a preheated oven at 425° for 45 minutes.
5. On the stove, melt 1 stick of butter with garlic, until the garlic is heated through.
6. Pour over sprouts, mix well, and add a pinch of salt.
*Crumble the dried rosemary and the dried sage in your hand before you sprinkle it on the sprouts. If you want to dry your own herbs, here's a guide on just how to do that.