“But it’s not the same….”
For many of us, the holidays ahead are fraught with mixed feelings. Usually, the anticipation of celebrating with family and friends adds to our excitement and joy, but this year, all around the world, people are being told not to do that one thing which makes the holidays the holidays – gathering with one another.
And that’s hard.
For me and my children, though, we have been having discussions about how we can still celebrate as a nuclear family, and of course, many of those conversations revolve around food.
Those conversations caused us to think about the pluses of not cooking for extended family members this year: you do not have to make that one dish that only one person eats but you “must” have; you can release the “perfectionistic” stress of making the pies and desserts look beautiful for the guests; you will be able to eat when the food is done and not when the last late member of the extended family decides to show up; and you get to keep all the leftovers for yourself instead of sharing with the extended members of the family.
How exciting is that?
To help you menu plan, I’m pointing you to previous years’ posts and adding a recipe for roasted Brussel sprouts below. I know many folks are not fond of them, but I have discovered that many folks have also not had them roasted, which makes all the difference.
I hope this Thanksgiving season will bring you much to be thankful for, despite the global and personal situations we find ourselves in this year.
Vegan, Gluten Free Cornbread for Stuffing
Dairy Free Cranberry Cheesecake
Dairy and Gluten Free Tiramisu
Roasted Brussel Sprouts
3 lbs fresh Brussel sprouts (off the stalk)
4 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp ground onion powder
1/2 tsp ground garlic powder
- Preheat the oven to 425 degrees and line your largest shallow sheet pan with parchment paper. (Depending you may need to roast your spouts in two batches, if you can’t fit them all at one time on the pan.)
- Prepare your Brussel Sprouts by slicing off the hard, knobby ends, peeling off any outer leaves which are falling off, and cutting the sprouts in half.
- Place the prepared sprouts in a large bowl and toss with the olive oil.
- Season with the salt, pepper, onion powder and garlic powder.
- Place the sprouts cut side down onto the prepared sheet pan, leaving some space around each sprout for air circulation.
- Roast for 30 minutes without opening the oven to check on them. When they are done, they will be crispy, blackish-brown.
- You can eat as is or if you want, toss them with thin slices of turkey bacon and/or drizzle with your favorite balsamic vinegar and/or a bit of maple syrup.
- You can make these ahead of time for Thanksgiving and then pop them into the oven at 300 degrees to rewarm and re-crisp them on Thanksgiving day.