I’ve asked a few foodie photographers to share some of their favorite holiday recipes over the next couple of months as we’re planning all of our fancy meals (the best part about the holidays, right??). The next couple weeks are all focused on Thanksgiving.
Today’s post is written by Kelli of Corner Kitchen.
Hi readers! I’m Kelli from The Corner Kitchen, and I’m thrilled to be guest posting on Say Yes to Hoboken today!
We’re just a short week and a half away from the greatest holiday of the year. I don’t know about you, but I’ve had Thanksgiving on my mind nonstop lately! Mostly fantasizing about all of the amazing food I’ll be feasting on, (and the glorious days of leftovers that will follow), but I’m also putting the final touches on this year’s menu: Should we cook the turkey differently this year? What sides should we make? Should we try some new ones, or should we just stick with the tried and true favorites?
When it comes to choosing side, I like to include a selection of classic favorites along with one or two fun, new recipes.
No Thanksgiving table is complete without a generous bowl of roasted Brussels sprouts. These leafy globes are beautifully roasted and flavored with a very subtle maple sweetness, then tossed with pieces of crispy pancetta. This dish is sure to be a hit in your Thanksgiving line up this year!
Keep reading for the recipe to make this delicious side for your Thanksgiving feast…
Maple Roasted Brussels Sprouts
1 1/2 lbs. Brussels sprouts
3 tablespoons olive oil
1/2 teaspoon salt
fresh ground pepper
3 tablespoons maple syrup
1 cup pancetta, diced
Preheat oven to 375 degrees F.
Trim stem, remove any yellow or brown outer leaves and cut Brussels sprouts in half. Combine Brussels sprouts, olive oil, salt and pepper in a large bowl, and toss to fully coat. Spread Brussels sprouts on one large baking sheet (or two smaller baking sheets) in a single layer and place in the oven. Bake for 15 minutes. Use a wooden spoon to stir sprouts around the baking sheet. Bake for another 15 minutes. Drizzle maple syrup over Brussels sprouts and stir to coat. Bake for another 10 minutes.
While the Brussels sprouts are in the oven, cook the pancetta in a cast iron skillet (or large saute pan) over medium-low heat, stirring occasionally, until crisp. Remove from the heat and set aside.
Remove Brussels sprouts from the oven. Add the pancetta to the pan and stir to combine. Serve immediately.
I’ll be sharing another one of my favorite Thanksgiving side dishes next week, so be sure to head back over to check it out.