Thanksgiving is over, but my contribution was a hit. For those of you who may not know, my sister is vegan, so most of the dishes were vegan friendly. We still had a beautiful turkey, courtesy of my brother-in-law and his parents.
I brought the sprouts. My sister suggested some wacky dish with quinoa and cranberries, but I found this recipe from Claire’s favorite vegan chef, Chef Chloe for maple-roasted Brussels sprouts with toasted hazelnuts. I recommend cutting the sprouts into quarters instead of halves as this allows for a more consistent done-ness. Also, it helps if you go through the work of toasting the hazelnuts that you actually put them in the dish. Oops.
The recipe couldn’t be easier, and you can even partially cook it a day ahead of time, and all you need is: