I’m not sure what it is about Thanksgiving season that has me creating vegan twists on the classics left and right – but here’s another vegan recipe for your Thanksgiving table. Or any table, for that matter. I don’t know about you, but brussels are one of my all-time favorite vegetables year-round and this is one of my favorite ways to prepare them!
Before I describe this recipe, let me just rant about brussels for a second. Has anyone noticed that they’ve gone from being everyone’s least favorite vegetable to something frequently found (and ordered) at chic bars and small-plates places? What happened? I think the answer has to do with the fact that brussels can be just about the absolute worst tasting thing in the world or they can be the best bite you’ve ever had, depending on how they’re prepared. And they are finally being prepared properly more often than improperly! Sure, you still get your occasional mushy, sulphuric, boiled-to-death old-school brussels, and sometimes you’ll get the super undercooked and tummy-ache fueling version, but more often than not, you get something much more akin to truffle fries, if truffle fries were made out of cabbage.
I have a bunch of favorite ways to prepare brussels – from boiling them until tender and then adding copious amounts of olive oil and parmesan, to roasting them in chili glazes. But my absolute favorite is the boil and sauté method. The brussels get nice and tender (which makes them easier to digest and brings out the sweeter side of their flavor profile), and then they are quickly pan-fried/sautéed in oil or butter and delicious spices for a fabulous crispy exterior and a supremely addictive flavor.