Happy Thanksgiving Week Y'all!
I'm so excited! This year is the first time I'll be doing Thanksgiving with my in-laws. I can't wait to see what the Lenhart festivities are all about. :) My husband's extended family are all really close and so my mother-in-law invited a bunch of people to join the fun. And I'm pretty thrilled about it because Khale's cousin, Loretta, is hands down the best cook in the family. I keep trying to insist that she try out for The Next Food Network star because she's hilarious and gorgeous in addition to her cooking abilities.
Anyhow - thanks for your suggestions as to what sort of Thanksgiving dishes I should finish the week off with! I didn't realize how much I had been neglecting the side dishes until the moment I looked at your comments. Oops. :)
Now, I love brussels sprouts. Most people hate them. Loathe them. Abhor them. Can I get an amen?
However, I'm a firm believer that 50% of those same people would actually like brussels sprouts if they just tried them roasted. It makes all the difference. So does using them fresh and not canned or frozen. Ick.
In a bowl, zest and juice an orange. Add in 1/8 tsp. ground ginger (it packs a punch so don't use too much unless you really really really love it) and whisk in oil.
Chop your brussels sprouts in half or quarters. I went with quarters because mine were huge. Drizzle orange ginger oil over the top. Sprinkle with salt.
Roast in the oven at 375 for 20 minutes or until nicely browned on the edges.
These came out really fresh and delectable. If you're a brussels sprout lover, check out these other recipes Brussels Sprouts in Whiskey Cream Sauce and Sweet Potato and Brussels Sprout Hash.
Orange Ginger Brussels Sprouts
1 lb. brussels sprouts
1/8 tsp. ground ginger
2 tbsp. oil (vegetable or olive)
Give your sprouts a good rinse under cold water. Slice each sprout into halves or quarters. In a bowl, zest and juice orange. Whisk in ginger and oil. Place sprouts in a 9x13" baking dish and drizzle orange ginger oil over the top. Sprinkle with salt.
Roast at 375 for 20 minutes or until the sprouts are turning a lovely golden brown around the edges.