~Bona Vita~

The traditional Thanksgiving feast can be rather colorless. The turkey, dressing (or stuffing, if you must), potatoes, breads and even pies all remind me of the earth. Brown, beige, taupe .  .  . even the red tones of this banquet convey the colors of . . . dirt. This is precisely the reason why we must add lovely, rich green vegetables to the regale.

The apple, aquamarine, chartreuse, beryl, olive, moss and peacock of tasty herbaceous plants will add just the right touch to your celebration table.Traditionally, green arrives in the form of pearl-sized peas and steamed broccoli. Instead, here is a new twist on that petite vegetable that resembles a miniature cabbage – the Brussels sprout. I was originally drawn to a similar recipe in the November 2007 issue of Bon Appetit. This is my version.

Gingered Brussels Sprouts with Caramelized Onions

2 lbs. Brussels sprouts

2 large onions, thinly sliced

4 tbls. butter

4 tsp. sugar

1/2 tsp. ground ginger, or the equivalent crystallized ginger

1 tbl. olive oil

salt

pepper

Wash and trim the Brussels sprouts. Steam until tender (about 4 -5 minutes) and drain. Thinly slice the steamed Brussels sprouts and set aside.

Place the sliced onions in a large skillet. Sprinkle the sugar over the onions and saute in the butter. The onions will eventually soften and achieve a delicious golden brown color. Once caramelized, sprinkle the ginger over the onions and continue to saute for an additional minute. Add the olive oil and the sliced Brussels sprouts. Saute for 4 – 6 minutes and season with salt and pepper to taste. Serves 8 – 10.

“Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.” – Galatians 6:9

Tags: celebrations, Thanksgiving, vegetables

This entry was posted on Monday, November 17th, 2008 at 2:12 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.