Sorry, just a quick reference to one of my favorite movies ever.
So, you have turkey, you have stuffing, what else do you serve at Thanksgiving? Well, if you are my family you have: butternut squash, mashed potatoes, sweet potato casserole, mashed potatoes, green bean casserole, broccoli casserole, creamed onions, creamed corn…do you see a trend? My family has a tendency to like to disguise their vegetables. Don’t get me wrong, I love me some green bean casserole, but I also enjoy a crispy green bean tossed with a little oil and garlic. So, we are changing things up a bit. Yes, we will still have green bean casserole, but we will bake the sweet potatoes, have plain corn and introduce…Brussels sprouts. Andreas makes the best Brussels sprouts. We made them for friends thanksgiving last year and they were a big hit.
Of course, there will be bread and cranberry sauce. Canned cranberry sauce, thank you. We are nothing if not a simple folk.
Parmesan Brussels Sprouts (courtesy of The Silver Spoon cookbook)
1 3/4 lbs Brussels sprouts, trimmed
2 tablespoons butter
pinch of freshly grated nutmeg
6 tablespoons Parmesan cheese, freshly grated
salt & pepper
Cook the Brussels sprouts in salted, boiling water for 15 minutes then drain. Melt the butter in a pan and, when golden brown, add the sprouts and cook over low heat for a few minutes. Season with salt and pepper to taste and add the nutmeg. Transfer to a warm serving dish, sprinkle with the Parmesan and serve.