I’m already obsessive about Brussels sprouts, however if you add parmesan, lemon zest, and hazelnuts to the combination… take into account me lifeless. The truth that it’s virtually November means we’ve received Thanksgiving on the brain, however this 12 months we’re taking a barely completely different strategy to our recipes right here on the location. As an alternative of inundating you guys with tons and plenty of recipes to think about, we’re conserving it easy and sharing the actual menu I’m planning to make this 12 months. The one salad, one turkey, one potato, and so on., beginning out with the one Cacio e Pepe Brussels Sprouts dish you ever must make once more!
This recipe is coming at you scorching from my pal Tieghan Gerard’s cookbook, Half Baked Harvest Super Simple. ‘Trigger heaven is aware of we might all use just a little extra easy in our lives as soon as the vacations hit, am I proper?
I love that this recipe uses shredded Brussels sprouts, which ensures that every leaf gets crispy and caramelized, and there’s zero mush factor which is clutch for people who still have bed memories of soggy steamed sprouts growing up. Tieghan is a genius at coming up with creative twists on familiar foods, and her “Cacio E Pepe” remedy on these riffs off the flavors discovered within the beloved pasta dish of the identical identify: butter, parmesan, lemon. With a hazelnut crunch, no much less.
Scroll on for the recipe I’ll be serving up at our home this Thanksgiving, and keep tuned for the remainder of my menu rolling out over the following two weeks. I’m in full-on turkey day planning mode (and I LOVE it.)
And if you happen to haven’t ordered Tieghan’s cookbook but, get on it! This one has the identical attractive images, meals styling, and interesting storytelling everyone knows and love from her website, Half-Baked Harvest, however the recipes on this new e-book have fewer substances with tons of foolproof meal-prep suggestions and straightforward entertaining secrets and techniques.
This post was originally published on November 1, 2019, and has since been updated.