Can someone please tell me I’m not the only person still putting together their Thanksgiving menu?
It’s not a matter of procrastination. In fact, I’ve been planning our menu for weeks. Pumpkin scones, bacon wrapped dates, butternut soup… no, it’s not procrastination. It’s indecisiveness. I want to eat all the good things.
We’re celebrating Thanksgiving with friends and going halfsies on the menu. This is always easiest for us considering we have multiple food allergies to consider. I was given the go-ahead by my new allergist to start reintroducing a few of my weaker-positive foods but they want me to hold off on any wheat items until we can do an in-office food challenge in December. Knowing that the weight of dealing with multiple food allergies may soon be lifted from my shoulders is thrilling. Because really? One allergy is enough for this family.
Anyway, the one item I know I’ll be bringing to our shared table is roasted brussel sprouts. This dish has quickly become a hit and it’s my new go-to for potluck celebrations throughout the holidays. The recipe is so simple! I know some people are initially turned off by the thought of brussel sprouts but I promise that the combination of bacon and roasting changes the flavor from bitter to savory.
Did I mention how clean this recipe is? It’s paleo, gluten-free, and dairy-free.
1/2 pound bacon, cut into 1/2 inch pieces (nitrate-free is preferred)
1 yellow onion, chopped
salt, pepper, garlic powder as desiredMethod.
In a large skillet, brown the bacon over medium heat until cooked but not crispy, stirring frequently. Remove the bacon and leave the grease. Add in the onion, cook over high heat for 2-3 minutes. Add the trimmed brussel sprouts and sauté for about 15 minutes or until the outside begins to brown. Combine the bacon with the brussel sprout mixture and spread evening on a roasting sheet. Cook at 350° for 10-15 minutes.
Really, does it get simpler?
So, what’s on your Thanksgiving menu?
Are you traveling or sharing your table with friends?