Tip: To add a little bit of texture to the pureed soup, you can garnish with toasted walnuts or croutons.
Creamed brussels sprouts with bacon
Makes: 8 servings
2 bunches (or stalks) Brussels sprouts (about 40), cut in half length-wise
8 ounces bacon, cut into 1/4-inch-by-1-inch slices
1/3 cup rendered bacon fat (saved from cooking the bacon)
1/3 cup flour
1/8 teaspoon nutmeg
1 quart milk
2 teaspoons salt
1/8 teaspoon fresh ground black pepper
In a large pan over medium heat add the bacon and cook until crisp. Remove the bacon from the rendered oil with a slotted spoon, reserve 1/3 cup of the bacon fat and discard the rest. In the same pan over medium heat, place the sprouts cut side down and cook until the bottoms brown (approximately 5 minutes) and turn off heat. Heat the milk (to almost a boil) in the microwave or in a small pot on the stove. In a saucepan over medium heat, mix the bacon fat and the flour. Cook together for about a minute and then slowly whisk in the hot milk, a half-cup at a time, until it is watery and combined. Bring the milk mixture to a boil. The sauce will tighten up and should be taken off of the heat. If it is too thick, thin it out with more milk or water. Pour the sauce onto the sprouts and stir in the nutmeg, salt and pepper. Serve sprinkled with bacon bits.
Tip: To make this dish lighter without the cream sauce, cook the bacon and brussels sprouts as the recipe directs, but don't save the fat, and when the sprouts are a little brown on the bottom, place the pan (oven-safe) into a 375-degree oven for 10 minutes. Add the bacon back into the pan and serve.
Roasted curried cauliflower
This is one of my favorite go-to recipes when I don't have a lot of time. The hardest thing you will do in this recipe is whisk together a vinaigrette. The nutty roasted cauliflower is completed by the spiced vinaigrette. You can use any curry powder that you like.
Makes: 8 servings
1 large head of cauliflower, broken into bite-size florets (about 4 pounds)
1/4 cup cider vinegar
1/2 cup olive oil
2 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon curry powder
1 red bell pepper, finely minced
1/2 bunch cilantro, finely chopped
Preheat an oven to 375 degrees. In a large glass or metal bowl, whisk together the vinegar, oil, salt, pepper and curry powder. Place the cauliflower into the bowl and toss to coat evenly with the vinaigrette. Pour the cauliflower onto a sheet tray (you may need two) and place into the oven for 30-45 minutes. Stir it every 10 minutes and take out when the edges are dark brown. Return the hot cauliflower to the glass or metal bowl from earlier and put in the red pepper and cilantro and toss to combine. Serve.
Tip: This dish can be cooled and served to great effect at room temperature. This is a great option when trying to warm up a bunch of different sides.
From the Harvest: Bright sides for Thanksgiving
These fresh ideas for Thanksgiving dishes are easy accompaniments to the classic dinner
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