As we inch closer to another holiday it can stir up lots of emotions, especially this year where social distancing measures may be affecting your plans. Thanksgiving is a time when everyone is supposed to be grateful and happy but if we have learned anything this year it is okay not to be. This has been a very tough year for a lot of reasons and it has been hard to stay focused on the good but just know it is there, all around us, everyday. I do believe there is a lot to be grateful for this year and I want to help spread that thankfulness with all of you!
I am especially grateful for my health and the health of my kiddos, husband, friends and family. It has been a tough 8 months but we have got through it and it has made us so much stronger. We have been very lucky through all this to have remained healthy, sane and supported by one another and I try and remember daily how amazing that is.
I said it before and I’ll say it again, happiness is a choice you get to make everyday. Some days it is hard to find happiness but the majority of the time it is right there in front of you. We all know how to be happy and thankful about the big things like still having a job or a roof over our heads but what really can make you happy is the small things. The little things add up to a lot of happiness! I know I appreciate never running out of my favorite brand of coffee or when Sal wrangles the twins while I deal with our little man. You get to choose your wins in a day and when you learn to recognize the little ones you will be able to see a shift in your overall mood.
No matter what you have to be thankful for this year we can all agree that good food is what really comes to mind when you think of Thanksgiving (#noshame)! I always look forward to seeing everyone’s new creative recipes in the weeks before Thanksgiving and always love to try out something new. I am sharing a Thanksgiving Recipe from my friend and Chef, Jillian Tedesco owner of Fit Flavors here in Saint Louis. She also shared a recipe for a roasted winter salad at Thanksgiving on my blog last year and everyone loved it so I had to ask for more!
This year she has me hooked and I know this will be the highlight of our meal, these Restaurant Style Brussel Sprouts are so good I’m already drooling! Let’s start this by emphasizing that the cooking style is the most important part, the secret sauce if you will. You are going to want to pull out that cast iron skillet, I promise you.
The first time I had these I was shocked. How could these weird little cabbages be so damn good?! They were tender, sweet, and savory. Did you know anytime you roast veggies in the oven, you are giving them time to slowly release their natural sugars? Cooking slowly in a cast iron will conduct heat very well, and it results in the best brussel sprouts you’ve ever had. If you have yet to invest in a cast iron skillet, this is the time. They are typically only $25. Lodge is an affordable brand you can find at Target or Home Goods.
Here Is Your Recipe for restaurant style brussel sprouts
Servings 4 – Cook time: 45-55 minutes
1 lb of brussel sprouts (small ones are the best)
1 Tbsp Olive oil
¼ tsp Salt
¼ tsp dried thyme
Cracked pepper – as much as you like
Lemon – optional
Preheat oven to 325F
1. Clean up brussel sprouts so their tips are clean of any brown, and pull off any dead leaves. Don’t chop off too much of their base, or they will fall apart.
2. Coat your brussels in the olive oil and seasoning in the cast iron and bake.
3. Every 15 minutes open your oven and shake your pan with the handle to toss around your brussels. This important step ensures even cooking and the toasting of the leaves on all sides.
4. At 45 minutes remove one sprout and taste. If it is tender and the leaves have started to crisp they are done. If they are still too al dente continue to cook checking every 5-10 minutes. This really depends on the size of the sprouts you are cooking. |
5. Optional fresh squeezed lemon.
You can find more recipes from Jill over on her Instagram @jilliantedesco!