As I was getting this post together I came up with a great idea! I can’t believe I didn’t think of this sooner! See, I was reviewing all of my photos of this dish, thinking of how delightfully Novemberish it is, and I realized what a nice Thanksgiving side it would make. Now, I’d already thought a bit about Thanksgiving and what I planned on doing with the blog. I figured I’d have to make do with a single main dish or dessert post, as I’ve never cooked an entire Thanksgiving dinner in my life because there just aren’t enough plant eaters in my life to fit around my table, and I don’t see my immediate family tolerating a holiday without turkey.
What dawned on me was this: I can do Thanksgiving one dish at a time, and share the recipes with you throughout the month of November! It’s like I’m finally hosting my very own vegetarian Thanksgiving dinner, but without the stress of doing it all in one day and having to please a houseful of omnivores. Yay!
So here I present you with my first of many Thanksgiving posts, which, amazingly, wasn’t even intended to be a Thanksgiving post at the time that I prepared it. Actually, this recipe was a side dish that I made as a way to use up some extra Brussels sprouts that I purchased for a totally different recipe. You know what that means? If you like Brussels sprouts, you are in luck. There’s more where this came from.
- 2 cups fresh Brussels sprouts
- 2 tbsp. olive oil
- 2 garlic cloves, minced
- ¼ cup white wine
- 2 tbsp. dijon mustard (I prefer whole grain, but that's your call)
- generous black pepper, to taste
- Wash and slice Brussels sprouts as thin as you can get them.
- Heat olive oil over medium in medium sized skillet. Add garlic and sautee for about one minute.
- Add Brussels sprouts and continue to sautee for about 3-4 minutes, or until they turn a beautiful bright green.
- Add wine and cook 1-2 minutes or until evaporated. Add mustard and pepper, mix to coat, and serve.