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:
Preheat the oven to 400℉. Line a sheet pan with aluminum foil and lay strips of bacon flat on the baking sheet.
After the oven is heated, place the bacon in the oven for 10-20 minutes until it reaches the desired crispiness.
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.
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.
While the brussels sprouts roast, whisk together olive oil, honey, and dijon mustard.
In a large bowl, pour in your cooked brussels sprouts. Top with chopped bacon, goat cheese, cranberries, and nuts.
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.