Be creative with the brussels sprouts.
Brussels sprouts have a bad reputation. These small cabbages can have a strong taste and because they are so compact, they are often over or under cooked. But if you choose fresh sprouts, sometimes still on the stalk, and trim off their tough outer leaves, you'll find a hearty winter vegetable that can add a dose of creativity to your Christmas dinner menu. Does this Spark an idea?
Roasted
While the turkey is roasting in the oven, add a tray of brussels sprouts. After trimming and washing the sprouts, toss them with olive oil, salt and pepper and spread them out on a baking sheet. When done, the sprouts are a little crispy on the outside but creamy in the center. If a dish of just brussels sprouts doesn't appeal to you, add a selection of winter vegetables to the roasting tray. Sweet and russet potatoes cut in wedges and chunks of carrots or parsnips or rutabagas roast in the same amount of time as the brussels sprouts. Or add a selection of fingerling potatoes in a variety of colors to the medley of roasted winter vegetables.
Steamed
If your Christmas dinner needs a little tang, try mixing some mustard and capers together with some olive oil and a fresh herb like oregano. Pour the dressing over steamed white cauliflower and bright green broccoli and halved brussels sprouts. This dish is bright and the mustard adds zest to the meal.
Sweet
Try pairing the brussels sprouts with winter fruits such as apples to add some sweetness to these vegetables. Like their larger cousins the cabbage, sprouts and apples play on the classic combination. Saute peeled apples in butter and add trimmed and halved brussels sprouts with some apple juice or cider to steam them. Before serving, add some caraway seeds to the mixture and serve.
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