There is a restaurant in our neighborhood that has a very good happy hour menu. On those rare weeknights when I simply don’t feel like cooking, we will drop in and enjoy some of our favorite dishes. Along with the standard menu items like Spicy Tuna on Crispy Rice, Yellowtail Jalapeño, and bite sized Ribeye Yakitori, we love their Crispy Garlic Brussel Sprouts (2 orders, please).
I make roasted brussel sprouts all the time, but these are taken to a new level. After much thought and experimentation, I feel I have created a pretty good copycat recipe at home. With Thanksgiving about a week away, these Brussel Sprouts will be on my holiday menu. In additon to some of our household favorites, I am adding a few new additions; a version of Bobby Flay’s Heartland Salad and Perfect Mashed Potatoes (Isaac’s request). I am leaving the turkey and gravy to my mom – she does it best.
This Thanksgiving I am grateful for all the wonderful gifts that surround me.
Heartland Salad – Bobby Flay
If Thanksgiving was a full week long, I would make all of these additional recipes:
Crispy Potato Roast – Martha Stewart
Lemon Maple Squash – The Food Network
Potato Au Gratin – Bobby Flay
Sweet Potato Pudding – The Pioneer Woman
Roasted Beets with Green Salsa Verde – Food and Wine
Corn Pudding Souffle – The Urban Baker
Roasted Root Jumble – Aarti Sequeira
Green Beans with Lemon and Pinenuts – Epicurious
2 1/2 pounds Brussels sprouts
4 cloves garlic, chopped or sliced
1/4 cup + 1 Tablespoon olive oil
1/2 teaspoon Celtic sea salt
1/4 teaspoon fresh ground pepper
pinch of red chili flakes
• preheat the oven to 400*.
• clean and cut Brussel sprouts into quarters.
• on a large sheet pan, line with foil and coat with a thin coat of vegetable oil. set aside.
• in a large bowl, combine all the ingredients and toss to coat.
• place in the oven and roast for 35-45 minutes or until brown and crispy.
• remove from oven and serve hot.
yield: 6 servings