I love creating Thanksgiving dinner at my house. I do the turkey and a few sides, and then my various family and friends who are invited bring the rest. They’re given general guidelines, but I never know exactly what variation of mashed potatoes or green bean casserole or pie will show up.
We always have something spicy on hand, and lots of chopped fresh green chile to spoon over your turkey and dressing. Here’s just one of the dishes that I’m making this year.
Someone posted on Twitter today that every time they eat brussels sprouts, they feel like they’re disappointing their 8 year-old self. I have to agree. Who would have thought I would so love such a funny little vegetable? I’d like to have a plate full right now.
This is easy, nutritious and great with all the other Thanksgiving dishes that will show up, including my cranberry salsa. I’m thinking that will be my next post. . .
Chimayo Red Chile Brussel Sprouts
- 1 pound Brussels sprouts
- 2 cloves garlic, crushed
- 2 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon Chimayo red chile powder (or crushed red pepper flakes)
- 2 tablespoon olive oil
- Trim sprouts to remove hard bottom and outer leaves – if the sprouts are large, cut in quarters – if small cut in half
- Steam in boiling water until tender – about 15 minutes, then drain
- Heat olive oil and garlic in small pan until fragrant, but do not burn
- Add sprouts & chile powder and stir until they begin to brown, maybe 2 minutes
- Add balsamic, brown sugar – stir for a minute, remove and serve
You’re gonna love this stuff. Yummmmmmmm. I’m grateful!