Tag Archives: thanksgiving

Dijon Roasted Brussels Sprouts

Reply

I mean, let’s get serious, when they are done right they totally rule.  And these bad boys…they’re simply perfect.  You’ve got some sweet, some savory, and some tanginess.  They’re creamy, crunchy and chewy.  And best of all–they are reeeally easy to make!

It’s dishes like these that make us wish every day was Thanksgiving.

Make your holiday healthier by adding something green and delicious to the dinner table.

Dijon Roasted Brussels Sprouts
Servings: 4- 6
Time: 50 minutes

  • 2 lbs Brussels sprouts, cut in half
  • 4 tablespoons evoo, separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • sea salt
  • black pepper
  • 1/2 cup dried cranberries

 Directions

Preheat the oven to 375 degrees F.  Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half.  Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).

Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts.  You can use more and this will help them get that great brown color.  Sprinkle on a generous amount of salt and pepper them mix them all together well.

Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy.  Roast for 35-40 minutes, mixing them once about half way through.

While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer.  Just make sure to drain all the water before mixing them in with the brussels sprouts at the end :)

Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil.  Whisk them together then add some sea salt and pepper, to taste. (You could also throw in a minced garlic clove for an extra kick)

Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.

 

Cranberry Citrus (Awesome) Sauce

1
When it comes to this T-giving staple you should never, we repeat never, use that canned jellied excuse for a condiment.  Cranberries are one of the few berries in season this time of year so use the fresh ones and whip up an awesome sauce.  (hey, we just used “awesome sauce” in a sentence and it wasn’t ironic)
Cranberry Citrus (Awesome) Sauce
Servings: 6-8
Time: 20 minutes
  • 2 (12-ounce) packages cranberries, fresh
  • 1 orange (or 2 tangerines), juice zest and segments
  • 1 cup coconut palm sugar
  • 2 teaspoons vanilla extract
  • Pinch of cinnamon

Directions

Zest an orange (or 2 tangerines) and cut out the segments, set them aside.  Reserve all the juice and squeeze extra juice out of the rinds, this will go in the pot to cook the cranberries.

Put the cranberries, sugar, orange juice, vanilla extract and cinnamon into a saucepan over medium heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.

When it’s just about done, stir in the zest and the orange segments, then remove from heat.

Serve the cranberry sauce at room temperature or cool and refrigerate.

Thanksgiving Turkey Tips

2

1. Brine (aka soak) the turkey in a tub of salt water & herbs for at least 24 hours.

2. Slather your turkey in butter, salt and pepper for flavor.

3.  Baste the turkey at least every 30 minutes to keep it moist.

4. Make sure you have lots of amazing sides like cranberries, sweet potatoes and brussels sprouts so you have a mixtures of colors, textures and flavors on your plate.

5.  If all else fails…