While your turkey is resting and your gravy is simmering, it is the perfect time to crank up the oven and quickly roast some Brussels sprouts. We like to prepare all our vegetable the night before, so when it's show time, all we have to do is pop them in the oven!
We've even taken it a step further - the cranberry sauce can be prepared the night before, as well as roasting the veg for the sweet potato puree. Blitzing the potatoes with piping hot stock brings them back to life!
Citrus Roasted Brussels Sprouts
Yields 4 servings plus leftovers (about 8 cups)
Cost: $7.66
Ingredients
2 pounds Brussels sprouts, trimmed and halved
4 slices uncured bacon, sliced thinly
2 tablespoons olive oil
salt and pepper, to taste
1 orange, zested
Procedure
1.) Preheat the oven to 450F.
2.) Combine Brussels sprouts, bacon, olive oil, salt and pepper in a large bowl.
3.) Toss until evenly coated and transfer to a lined sheet tray.
4.) Roast for 25 minutes, shaking the tray every 10 minutes to make sure the sprouts don't stick.
5.) When the sprouts are finished, remove them from the oven and zest the orange over them. The heat will extract the orange oil from the zest. ENJOY!
Spicy Cranberry Sauce
Yields 4 servings plus leftovers (about 4 cups)
Cost $2.68
Ingredients
12 ounces cranberries
2 oranges, zested
1 jalapeno, minced
¼ cup brown sugar
½ teaspoon cinnamon
1 cup water
Procedure
1) Combine all ingredients in a medium saucepan.
2.) Over high heat, bring contents to a boil, stirring occasionally.
3.) Reduce heat to simmer and continue cooking for 1 hour, until sauce is bright read and consistency of jam.
4.) Cool completely. ENJOY!
*Cranberry sauce can be made 3 days in advance
Sweet Potato Puree
Yields 4 servings with leftovers (about 8 cups)
Cost: $1.79
Ingredients
4 sweet potatoes, peeled and cut into 1" cubes
1 green apple, peeled and cut into 1" cubes
1 onion, peeled and cut into 1" cubes
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
salt and pepper, to taste
1 cup chicken stock
Procedure
1.) Preheat oven to 450F.
2.) Combine potatoes, apple, onion, olive, cumin, coriander, salt and pepper in a large bowl.
3.) Toss until evenly coated.
4.) Transfer to a lined sheet tray and roast for 30 minutes. (I recommend roasted these at the same time you put your turkey in the oven.)
5.) Meanwhile bring stock to simmer in a small pot over medium low heat.
6.) Once the roasted potato mixture comes out of the oven and cools for 10 minutes, transfer to a food processor or blender. Puree with warm stock until smooth.
7.) Adjust seasoning if necessary. ENJOY!
Have a question?