How often do hear, “ohmygawd this is so good” about Brussels sprouts? Never? Well, today is your lucky day because I have stumbled upon the most delicious Brussels sprout and leek side dish for your Holiday feast (and the rest of the year).
I originally made these when taste-testing Thanksgiving recipes for my in-laws and I was blown away. These pack a big flavor punch for only 2 tablespoons butter!
Speaking of…our first time hosting Thanksgiving went off almost without a hitch! (The Epic Piecrust Disaster doesn’t count!) I’ll give you just a little sneak peak at our table if you promise to ignore the random plant in the corner…I’ll tell you the story about that tragic flora some other time.
We served Nana’s Cranberry Chutney, homemade dinner rolls, turkey (obviously), homemade gravy, a divine sweet potato casserole, my Mother-in-Law’s Vegetable Casserole (super yummy), steamed green beans, Cornbread Stuffing, Pecan Pie and Pumpkin Pie! Rave reviews…phew!
Back to the Brussels Sprouts! I may never try another Brussels sprouts recipe again.
In case you were wondering, the wine on our Thanksgiving table was Eola-Amity Hills Pinot Noir from Seven Springs Vineyard, La Source 2010, and it was the best Pinot I’ve ever had. Courtesy of the fine State of Oregon! It paired perfectly with Thanksgiving dinner I might add.