In our family, the Thanksgiving meal typically consists of roast turkey, classic sage and celery stuffing, gravy, cranberry sauce, mashed potatoes, baked Butternut squash, roasted Brussels sprouts and pumpkin pie for dessert. This year, due to the coronavirus, we are having a scaled-down Thanksgiving with only my mother, my brother and me. We’re still going to have most of the items that we normally have for Thanksgiving dinner, but we’ll be preparing roasted potatoes instead of mashed potatoes and we’ll omit the labour-intensive baked Butternut squash this year. If you want to make things a bit easier this year due to not having as many people over for dinner, I’m going to show you my favourite way to prepare Brussels sprouts: Roasted Brussels Sprouts with Lemon Tahini Sauce.
I did not like Brussels sprouts when I was a kid. The taste turned me off and I didn’t like how chewy they were. As a young adult, I would refuse to try them when served to me due to having bad taste memories. How wrong I was! Brussels sprouts are a bit finicky in that they need to be cooked a certain way for their delicious flavours to emerge. When I tried roasting Brussels sprouts, I was blown away by the amazing flavour – there is no comparison to the boiled Brussels sprouts I was served as a kid (most of the vegetables were boiled back then) to the savoury, melt-in-your-mouth roasted morsels.
Roasted Brussels sprouts are not only delicious, but they pack a nutritional punch, being particularly rich in vitamin K and vitamin C.
Here’s another recipe you might want to prepare for Thanksgiving. If you are in the habit of preparing Butternut Squash Soup, this soup offers a bit of a twist: Curried Carrot Soup with Apple.
Let me know in the comment section if you make Roasted Brussels Sprouts with Lemon Tahini Sauce. Happy Thanksgiving!