When it comes to Thanksgiving dinner, we fully believe in sides that shine. And while Brussels sprouts may not immediately come to mind when prepping for the day, cooking maven Elana Horwich is here to tell you they are well worth a try.
Elana’s recipe below for Tuscan Brussels sprouts stays true to her belief about cooking—that anyone can make phenomenal food, easily. We’re tapping her expert hostess knowledge for this week’s how-to on the full Thanksgiving spread. Be on the lookout for more delectable dinner recipes, as well as tips and tricks on how to pull off the big day stress-free.
Every year for Thanksgiving, I teach a very full and merrily hectic class called: Everything But The Turkey. It’s the same menu every year. Naturally, I have a Brussels sprouts recipe for the holiday, but it turns out to be a favorite of students all year round—as long as they can find fresh Brussels sprouts. Don’t skimp on olive oil or salt and be sure to cook it extra long, until not just tender, but succulent, with crispy, browned outer leaves.
Tuscan Brussels Sprouts
1 1⁄2 pounds Brussels sprouts
3 vine-ripened tomatoes, cut into 1⁄2-inch pieces
2 to 3 large shallots, cut into 1⁄2-inch pieces
4 garlic cloves, halved
2 sprigs fresh rosemary, cut into 1-inch pieces
1⁄4 cup extra-virgin olive oil
1 tsp dried thyme
1 tsp kosher salt
generous amount of freshly ground pepper
Preheat the oven to 400°F. Trim off the root ends of the Brussels sprouts and pull off any yucky looking yellowish leaves. Cut in half lengthwise.
Place the Brussels sprouts, tomatoes, shallots, garlic and rosemary in a medium casserole dish or on a parchment-lined baking sheet. Drizzle with olive oil. Sprinkle with the thyme and salt. Grind fresh pepper over. Use your fingers to mix and lick fingers to test seasoning. Adjust if needed. Make sure the rosemary and garlic are evenly dispersed.
Bake for 45 to 60 minutes. Serve warm.