All of the Thanksgiving dinners we attend (three in total, the first happening back in October) are large, with the total mouths-to-feed count hovering around 25. As such, no one person is ever left with the sole responsibility of making a meal to feed the crowd. Instead, we communally share the job, signing up for dishes and drinks, each bringing the classics or surprising everyone with a bit of a twist and a deviation from the norm.
There will always be plenty of green bean casserole, and the hosting party provides a giant roast bird, possibly even a ham depending on the side of the family. Warmed bread is served slathered in soft butter, and a bright array of side salads and vegetables run down the center of the table. Potatoes are mashed and aunts and cousins argue over whether they should be laced with garlic or kept plain jane for their gravy river.
Photos by Shaina Olmanson | Food for My Family
What matters in the end, though, is that there are family and friends gathered together, feeding each other. So this year, I’m bringing Brussels sprouts. In some circles, these green-hued orbs get a bad rap (some family circles especially), but with the right amount of coaxing and just a few tricks up my sleeve, I will erase all the memories of soggy and sad and replace them with a longing to eat them nightly.
In our home, Brussels sprouts are a quick and easy side to any family dinner. Cooking up without the need for blanching or fancy parlor tricks, they come together quickly and are served promptly. Adding a bit of pomegranate-laced honey, which can be made up in advance and saved in the refrigerator for up to two weeks, gives this dish extra flare without a lot of work. Pomegranate honey also works well as a toast topping or on the other side of your peanut butter sandwich. It finds its way into my afternoon tea quite often as well.
|Honey Pomegranate Glazed Brussels Sprouts||
- 4 tablespoons butter
- 3 cups Brussels sprouts, washed and halved
- 4 tablespoons pomegranate honey (see notes)
- 1/2 teaspoon kosher salt
- 1/2 cup toasted pecans, chopped
- 1 cup pomegranate arils
- Over medium-high heat, melt the butter in a large sauté pan. Add in the Brussels sprouts and cook just until they turn a vibrant green, about 3-5 minutes, stirring only occasionally to allow edges to brown. Add in the pomegranate honey and the salt. Stir to coat the sprouts, and then pour in the pecans.
- Remove from heat and stir in the pomegranate arils. Serve warm.
Cocktails, Appetizers, Salads and Breads:
- Haute Apple Pie: Apple Jack
- Cooking With Books: Spiced Couscous and Walnut Salad
- Mooshu Jenne: Honey Bacon Potato Pops
- Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
- Big Girls, Small Kitchen: Super Seeded Cornbread
- Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
- Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
- Sweet Life: Apple Chorizo Cornbread Stuffing
- And Love It, Too: Paleo Green Bean Casserole
- Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
- Red or Green?: Corn, Peppers and Onion Saute
- Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
- Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
- What’s Gaby Cooking: Mixed Potato Gratin (pictured above)
- The Heritage Cook: Cauliflower Gratin
- Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
- Bacon and Souffle: Spicy Carnival Squash
- I Am Baker: Pumpkin Bars in a Jar
- Add a Pinch: Caramel Pie
- Chez Us: Pumpkin Cheesecake With Chocolate Swirls
What are you bringing to the table either for Thanksgiving dinner or another holiday get-together?