When it comes to a traditional holiday feast, the one food group shunned to the bottom is always the vegetable group. Green bean casserole just doesn’t count, and marshmallow-topped sweet potatoes only barely slide their way in there.
If it were up to me, I’d stray from the conventional and add a whole lot more whole veggies back onto the table. Lightly dressed, garlicky green beans or simple, oven-baked root vegetables sound like the kind of dishes that I want to be celebrating with. Though, half my family would disagree—casseroles all the way, or the holidays just aren’t the same.
Whatever—I can agree that traditions do have their place, and I certainly enjoy the herby stuffing each time these family feasts come around. Between my mom and I, however, we generally always make sure there’s also a green on the table to compliment that stuffing. And sweet potato casserole. And pie destined for my stomach.
This year, it’s Brussel Sprouts with Pecans and Cranberries, a beautiful dish whose colors just scream of holiday spirit. This is a simple dish that’s easy enough to add to the menu even if you’re already juggling another recipe or two. The sweetened cranberries pair perfectly with the earthiness of the sprouts, and the toasty pecans seal the whole dish. Perhaps after you introduce this to your family, this will end up becoming a tradition, too.
- Holiday Brussel Sprouts with Pecans and Cranberries
- (Serves 10)
- -32 oz. of brussel sprouts, edge of stems removed (about 8-10 cups)
- -2-3 Tbsp. butter
- -1/3 cup pecans, toasted and chopped
- -1/3 cup dried cranberries
- -1/2 tsp. coarse salt
- Steam brussel sprouts for 10-12 minutes, or until tender.
- Heat butter over medium-high in large sauté pan. Add brussel sprouts, and sauté until lightly browned, 2-4 minutes. Stir in salt, pecans and cranberries. Serve.