Alright children, listen up. I'm going to get tough with you now. If you don't eat this next dish, well, honey, you just don't know what's good. Yes, it's Brussels sprouts. Yeah they are smelly when you boil them. But we are going to saute them! In butter! and lemon zest! What do you mean "what is zest?"
It's the skin of a citrus fruit grated up small. You love it! You loved it in that apple crumble I made. And those cranberry muffins. Come on, try the Brussels sprouts. please. please. They are good. really.
Amanda, YOU talk to them. please.
Brussels Sprouts with Lemon Zest and Pecans
2 Tbs. Butter
1 Tbs. olive oil
1 garlic clove minced
2 pounds of Brussels sprouts, rinsed trimmed and roughly chopped
1/2 cup chopped pecans
Zest from one lemon
Melt butter and oil in pan, add garlic and cook till it starts to turn golden, about 2 minutes. Add sprouts and saute for about 5 minutes, till sprouts start to wilt. Lower heat and cover for five minutes to let sprouts soften completely. Uncover and add pecans and lemon zest and s & p to taste. Cook another minute before serving. Allow dish to come to room temp if you are planning on freezing.
Amanda
I am a HUGE fan of Brussels sprouts! I will do all I can to get my kid to try this one! Sounds great. I love the idea that it is "freezable". Maybe I'll get a jump start this weekend and start prepping for the holiday!
Just to recap my thoughts on wine for Thanksgiving that I touched on earlier in the week: Riesling is a perennial favorite Thanksgiving white. A great accompaniment to turkey and all the sides. White Burgundy (which is always Chardonnay) works beautifully as well. As for red, Pinot Noir is always a safe bet, as is Beaujolais. For the latter, the Beaujolais Nouveau is always a Thanksgiving staple. But, for something a little more sophisticated and complex, go for a Cru Beaujolais. You can't go wrong with any of these suggestions!
