From stuffing to casseroles, we ranked our favorite side dishes.
Chef John's Roasted Brussels Sprouts
No roundup of thanksgiving sides would be complete without bread.
Recipe Summary Chef John's Roasted Brussels Sprouts
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.Ingredients | Most Popular Thanksgiving Side Dishes Per State
1 pound Brussels sprouts, trimmed and halved lengthwise
½ pound cipollini onions, stem and root ends trimmed
2 tablespoons butter
salt and ground black pepper to taste
1 lemon, cut into wedges
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
Info | Most Popular Thanksgiving Side Dishes Per State
prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
