Thanksgiving is a time for intentional reflection and gratitude, but equally as importantly: FOOD! Thanksgiving has spun out from a one-day feast with family to a multiday, multiparty food bonanza. Friendsgiving dinner parties, cocktail parties, Friday brunches — any excuse to gather with family and friends, eat great food, and celebrate a five-day weekend.
That being said, Thanksgiving food can be boring. Turkey, gravy, sweet potatoes…. You can only eat the same traditional dishes so many times. So we’re shaking things up a bit this Thanksgiving with our Roasted Brussels Sprouts With Brown Butter Sage Bread Crumbs. Your crew will still get their Brussels sprouts fix, but delivered in a totally new and exciting way. If you can find them, buy entire Brussels sprouts stalks, roast the whole stalk and allow guests to cut off their own sprouts by serving the dish alongside a small, sharp paring knife.
Prophecy Sauvignon Blanc is the perfect pairing with turkey as well as this simple but delicious side dish, making it the ideal accompaniment for all of your Thanksgiving-related feasts this holiday season. The bright, citrusy notes in the wine act as an ideal balance to the richness of any Thanksgiving feast.
Brought to you by our friends at Prophecy Wine.
- 1 large brussels sprouts stalk (or 4 cups trimmed brussels sprouts)
- 2 tablespoons extra-vigin olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon unsalted butter
- 3/4 cup panko bread crumbs
- 2 tablespoons fresh sage, finely chopped, plus more for garnish
- 3 tablespoons freshly grated parmesan
- 2 tablespoons balsamic glaze
For the sprouts
Preheat oven to 400°F.
Place Brussels sprouts on a parchment paper–lined baking sheet, coat in olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Roast for 30-40 minutes or until Brussels sprouts are crispy on the outside and tender on the inside.
Meanwhile, heat butter in a medium frying pan for 1 minute or until completely melted and beginning to brown, but not burn. Add bread crumbs, sage and remaining salt and pepper and stir constantly until bread crumbs are golden brown. Remove from heat.
Place Brussels sprouts stalk on a large serving platter and top with bread crumbs and Parmesan. Drizzle with balsamic glaze and garnish with sage. Serve immediately!