Thanksgiving is ALL about the sides…no news flash here to anyone. By the way, please don’t think I am suggesting for you to spend hours upon hours slaving away in the kitchen..how fair is that? It’s your holiday too. On that note, this brings me to my latest dish, “Seared Brussels Sprouts with Purple Grapes.” While this seasonal recipe is so simply prepared, it actually erupts with flavor and taste. Bonus…it’s budget friendly which will ensure a true Happy Thanksgiving To You!
10 oz. brussels sprouts halved and trimmed
3 garlic cloves grated or minced
3 tablespoons olive oil
20 portabella mushrooms halved
1/2 cup purple grapes (smaller ones are better for this dish; if you have large ones, cut them in half.)
2 thyme sprigs with leaves removed
Heat a large skillet with olive oil for Brussels sprouts.
Once sizzling hot, position Brussel sprouts face side down on the pan and let cook for 8-10 minutes.
When they appear charred, mix in mushrooms, garlic, salt, pepper & thyme leaves and stir around until all is tender.
Add in grapes and cook for an additional 2 minutes until the grapes appear glossy.
Remove from pan and serve.