The last edition of Thanksgiving Prep is making the last side dish. Originally it was going to be a Brussels Sprouts-Wild Rice Casserole but the recipe had dairy in it, which my son seems to have stomach issues from so now it is broiled brussels sprouts. I adapted the recipe from my favorite roasted brussels sprouts in Barefoot Contessa's first cookbook. This year I used some of my turkey rub in it and some melted butter.
Turkey rub and roasted brussels sprouts
For rub & butter:
1.5 T dried Rosemary
1.5 T dried tarragon
1.5 T dried thyme
My addition:
2 tsp dried savory
Salt and pepper
1/4 cup unsalted butter, melted
I make up a big batch of the run and use it all year on my roasted chicken and turkey. Keeps well in a cool, dry place.
For original recipe from bon appetit (for the turkey and the herb rub)
https://www.epicurious.com/recipes/fo...
For Brussels sprouts:
Original recipe
http://barefootcontessa.com/recipes/r...
My additions:
-I roast them for 1/2 hour
-After the Brussels sprouts come out of the oven, mix in Herb & garlic butter.
For butter:
Mix 2 tsp turkey rub with 1/4 cup unsalted butter (can be made days ahead and refrigerated)
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| People & Blogs | Upload TimePublished on 21 Nov 2018 |
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