Thanksgiving with a Twist

Growing up in a southern family, the Thanksgiving menu is the same traditional food each year.

As a picky eater, finding food that I enjoy eating on Thanksgiving can be a challenge. One of my personal favorite side dishes on Thanksgiving is shaved brussels sprouts salad. If you’re looking for a non-traditional side to add to your feast this holiday season, give this recipe a try! 

Ingredients: 

1 lb Brussels Sprouts (Shaved or halved)  

8 oz Goat cheese 

8 oz Dried cranberries 

½ cup Pecans, chopped 

Bacon (optional, add desired amount) 

Dressing: 

3 Tbsp Oil 

2 Tbsp Honey 

1 Tbsp Dijon mustard 

Instructions:

1. Preheat the oven to 400℉. Line a sheet pan with aluminum foil and lay strips of bacon flat on the baking sheet.  

2. After the oven is heated, place the bacon in the oven for 10-20 minutes until it reaches the desired crispiness. 

3. Once the bacon is fully cooked, remove it from the oven and place it on a paper towel to cool. The paper towel will absorb excess grease. 

4. Pour olive oil into a large pan on the stove and heat it on medium-low. Pour in your brussels sprouts, stirring occasionally, until tender. 

5. While the brussels sprouts roast, whisk together olive oil, honey, and dijon mustard.

6. In a large bowl, pour in your cooked brussels sprouts. Top with chopped bacon, goat cheese, cranberries, and nuts.

7. Drizzle prepared salad dressing over the top. Toss to combine — season with salt and pepper to taste. 

This simple salad is delicious and easy to make. I hope you will try adding this dish to your Thanksgiving feast!  

Happy Thanksgiving, and…   

Be Well, Auburn.