I have been contemplating this week on what I will prepare. I have decided to make a dish I created with brussel sprouts, one of my favorite vegetables. It is my Sauteed brussel sprouts, leeks, and green apple dish with candied pecans.
Sautéed Brussel Sprouts, Leek, and Green Apple with Candied Pecans
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
2 garlic cloves, minced
About 10 large fresh brussel sprouts, sliced thin
1 leek, sliced thin
1/4 granny smith apple, halved and sliced thin
½ tsp. hickory smoked salt
Candied Pecans (recipe below)
Melt butter in a large cast-iron skillet over medium heat. Add olive oil and garlic and cook for 2 minutes. Add sprouts, leek, and apple slices to skillet. Season with salt and cook for 8-10 minutes. Gently toss vegetables during cooking time to coat in butter and oil and prevent from cooking on only one side.
To finish, top with candied pecans and serve immediately.
Candied Pecans2 Tbsp. water
2 Tbsp. cane sugar
¼ cup pecan halves, cut in half lengthwise
Over medium-low heat, bring water, sugar, and pecans to a simmer, stirring until sugar dissolves. Continue simmering for 7 minutes, stirring occasionally. Sugar and water should turn into syrup. Using a fork, remove pecans onto wax paper to cool.
I am also going to be creative with my other new favorite vegetables- turnips and rutabagas. I am going to make my roasted rutabagas and turnips with walnuts and fried sage.
Roasted Rutabagas and Turnips with walnuts and fried sage
1 small rutabaga, peeled and cubed into ½” cubes
5 medium turnips, peeled and cubed into ½” cubes
¼ cup thinly sliced yellow onion
4 Tbsp. walnut oil
½ tsp. sea salt
14 fresh sage leaves
1 Tbsp. chopped walnuts, toasted
1 Tbsp. olive oil
Preheat oven to 400 degrees.Combine the rutabagas, turnips, and onion on a baking sheet. Drizzle walnut oil over the vegetables. Sprinkle sea salt over vegetables.
Julienne 8 sage leaves and sprinkle over vegetables. Toss vegetables together to coat.
Bake for 45-50 minutes, stirring a couple times during baking.
Spoon the vegetables on a serving dish.Top the roasted vegetables with walnuts.
For the fried sage, add olive oil to a sauté pan. Heat over medium-high heat. When oil is hot, place the sage leaves in the oil. Fry for about 30 seconds then remove to a paper towel-lined plate.
Place the fried sage leaves on top of the vegetables and walnuts. Serve warm.
This year I am very thankful and blessed to have such a wonderful family. I know this Thanksgiving will bring a lot more smiles and laughs.
Some of my family at last year's Thanksgiving Day meal
I know what I am preparing for Thanksgiving, do you? I want to answer all of your Thanksgiving day food preparation questions. I am going to be on my blog tonight at 9:00 p.m. Central time. You ask the questions and I will do my best to answer them. Can't wait to speak to you tonight!