6 Ways to Use Brussels Sprouts and Cauliflower This Thanksgiving
Brussels sprouts at the table are a true symbol of fall, especially when served alongside peak-season cauliflower.
One thing cauliflower and Brussels sprouts have in common is that they're super versatile fall vegetables. Cauliflower can act as a vegetarian main, get fried to a crisp, or even be blended to a cream, while Brussels sprouts can be roasted to a char, shredded into a raw salad, or sweetened for the perfect bite.
These Thanksgiving recipes are the perfect side dishes for your turkey, and we recommend choosing a few for this year's menu to add variation to your traditional vegetable dishes.
Swap pureed cauliflower in place of heavy cream, and you'll have a silky white sauce that's a sure winner. Not only is this recipe better than your average green bean casserole, but you'll save nearly 500 mg sodium and 4 g fat per serving.
Crunchy, creamy, tangy slaws aren't just made for summer; they add a welcome contrast to the heartier dishes of fall — and free up much-needed oven space on Turkey Day.
These better-than-fried cauliflower florets will be the star of your Thanksgiving feast. The cheesy, crispy bites instantly come alive when drizzled with the parsley-heavy salsa verde. It's a gorgeous side dish that will bring texture and vibrancy to the table.
Give your Brussels sprouts a deep caramelization and intense flavor with browned butter and toasted caraway seeds. Then sweeten things up a bit with a vinegary maple syrup sauce. Plus, the red onion gives a gorgeous pop of color to the green veg.
The spice blend of sumac, brown sugar, paprika, and red pepper in this one-pan dinner is a delicious treat to make aside your turkey feast. Roast away this chicken feast, and save it for a night when you're tired of leftover turkey.
If you're looking for the most basic Brussels sprouts platter, this is your new favorite. Roast the vegetables in simple olive oil, salt, pepper, and garlic powder for a nearly charred side you'll keep on rotation all season long.