Pan roasted Brussels sprouts

Thanksgiving dinner is great, but there’s usually so many high starch foods on the table – and too many starches not only makes you feel sleepy and stuffed, it also makes the plate look too beige and brown.

How about some green on that Thanksgiving plate? I love Brussels sprouts. I never had them when I was growing up because my parents disliked them. But after college I had them at some restaurant and discovered how much I enjoy them.

This is a quick, easy recipe that can be used any time in the cooler months when Brussels are plentiful – not just for the holidays:

Ingredients:

• 1 ½ – 2 pounds Brussels sprouts, cleaned, trimmed and cut in half lengthwise
• ½ onion, diced
• 1 large sweet potato, diced
• 1 – 2 Tbsp olive oil
• 1 Tbsp of balsamic vinegar
• 1 – 2 tsp each of any spices you like: thyme, rosemary, sage, oregano
• Sprinkle of red pepper flakes (optional)
• Salt and pepper to taste

Heat olive oil in a large pan or wok. Saute the onion with spices until fragrant and soft. Add diced sweet potato and Brussels sprouts. Saute for 2-3 minutes, then add a splash of water (3-4 Tbsp) and cover. Simmer veggies until softer and bright in color. Uncover, add balsamic vinegar and sauté for 1 minute more. Remove from heat, serve and enjoy.

• Pumpkin with balsamic and rosemary
• Braised cabbage
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