As I enjoyed this very tasty Brussels sprouts with warm
bacon dressing recipe, I was reminded Thanksgiving side dish decision time is
rapidly approaching. It’s that annual dilemma where we’re forced to choose five
or six recipes among hundreds of potentially awesome options.
that are traditional and comforting, but at the same time, want to keep the
menu fresh and interesting. You love those buttery mashed potatoes, and yet
you’ve wanted to make twice-baked potatoes for years. You always make Grandma’s
chestnut stuffing, but that spicy cornbread version you saw on Pinterest sure
looks amazing. What do you do?
switch up the vegetable sides instead. Go ahead and do your favorite and
familiar potato, stuffing, and gravy recipe; but when it comes to tired old
dishes like green bean casserole, or peas and carrots, let your freak flag fly.
As long as you have a few comfort food favorites around,
people will forgive a little experimentation, and this creative, un-cooked
Brussels sprouts recipe would fit the bill. I love the contrast between the
raw, crunchy vegetable and the rich, smoky, sweet and sour dressing. This would
do any turkey proud.
this into a hot side by giving it a quick, stir-fry in a large skillet. Just a
minute or two, until it starts to wilt, and you’re good to go. Anyway, I’m not
sure if I made your side dish selection simpler or more complicated by showing
you this new and exciting offering, but I’m sure you’ll figure it out. You
always do. Enjoy!
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed
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