I know Thanksgiving came and I went- but that doesn’t mean you can’t enjoy these delicious sides now that T-day is over! I would’ve gotten this post up earlier but I promise I have a really good excuse- I HAD A BABY. See, I told you it was a good excuse. More on the baby in a later post. Both these recipes are perfect for Fall- they involve brussel sprouts and some insane flavor. Check out the video and recipes below. Big thanks to my friend Theodore Leaf for inviting me into his fabulous kitchen and showing me these tasty dishes.
Recipes:
Warm Salad:
1 Pound of fresh Brussels sprouts
1 medium butternut squash
Olive oil
1/4c balsamic vinegar
1/4c honey
1/4 c sliced almonds
Cold Salad:
1 pound Brussels sprouts, shredded
3 apples, chopped
1/4c pine nuts, toasted
1/4c pomegranate seeds
Dressing:
3t Dijon mustard
4T apple cider vinegar
4T cider reduction (see below)
3/4c canola oil
salt & pepper
Reduction:
50oz apple cider
1/2c mulling spices
10 peppercorns
*Images provided by Theodore Leaf
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