Hope you all had a wonderful Thanksgiving full of belly happy food that put you in a coma for a few hours. What’s a Thanksgiving without the typical surrender shout of “Omg, I ate too much I couldn’t help myself”? Normally every year we’ll indulge and look forward having a few days of extra left overs to nosh on. But this year we were so disciplined about how much we ate that we didn’t even have any left overs. Believe it or not, it’s true.
We spent our holiday up in San Francisco with family and had to drive back on Thanksgiving afternoon back to Los Angeles. So during our Thanksgiving brunch we were careful to not eat ourselves to the point of being comatose because of the impending 7 hour drive back home. We were so “good” about this that we didn’t even have any dessert. Now that’s what you call will power!
The meal that we cooked had our staple potatoes au gratin, which is always a favorite. Another tradition we must always have at the table is our simple roasted brussels sprouts. Having made these brussels sprouts so many times at different times of the year, we never get tired of this dish. As a matter of fact, we never tire of brussels sprouts. These magical veggie orbs are wonderful when roasted slowly that we’ve never really considered preparing them in any other way.
Last week we wanted to experiment more with the brussels sprout in raw form, somewhat like a slaw salad. We’re fans of good, fresh cabbage slaw, so naturally the brussels sprouts slaw would be the perfect transition from our traditional roasted recipe.
Thinly shaved brussels sprouts is as wonderful in it’s raw form as it is in it’s roasted form. The fresh and delicate crunch of these mini orbs, tossed with some crispy bacon, aromatic toasted pecans and touch of mayo is the perfect vegetable side dish to a holiday meal. For brussels sprouts lovers, you can certainly have the roasted version along side this raw slaw dish. Both have such different textures and flavors that bring a unique touch to the holiday menu without being redundant with the same veggie.
We’re having so much fun with eating and preparing brussels sprouts in different ways, that we have another recipe to share with you next week! So brace yourself for more because we’re slightly brussels sprouts obsessed right now.
diane and todd
Update: Click here for complete list of delicious Brussels Sprouts Recipes.
Brussels Sprouts Slaw with Bacon Recipe
Yield: Serves 4 as a side.
- 1 lb Brussels Sprouts, sliced or shaved thin
- 1/2 t Celery Salt
- 1/2 cup Mayo
- 1 clove Garlic, minced
- 1 t Lemon Juice
- zest of one Lemon
- 1 T Dijon Mustard
- Sea Salt to taste
- about 4 slices of fried Bacon, broken into small pieces
- about 1/4 c toasted Pecans
- Wash and trim edges of brussels sprouts. Slice brussels sprouts very thin.
- In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, dijon mustard and salt. Add shaved brussels sprouts and combine well.
- Then add bacon and pecans to the mixture. Toss well, but gently.
- You can serve immediately or allow to chill in refrigerator.