This post continues my series on Thanksgiving Cooking for Two. Be sure to check out the recipes for Beer Basted Turkey and Green Olive Pecan Sourdough Stuffing that go along with this meal.
I never had a Brussel sprout until my 30s. There was no turning up my nose at the dinner table or refusing to clear them off my plate as a child. They simple never made an appearance in our house growing up. At least not that I can remember.
Then a few years ago, when they seemed to hit a peak of popularity on food blogs, I gave them a try. My first thought was how did I overlook this vegetable all these years and my second was why in the world do they have such a bad reputation!
I like them so much that I burned myself out by eating them too often. I’ve learned to pace myself since then, especially on the days leading up to Thanksgiving because they are now a staple for the holiday. This year, I made a small batch for two and doused them in parmesan garlic butter. It may be my new favorite way to enjoy them.
Of course, there must also be sweet potatoes. I can eat them any way – savory or sweet. My husband would rather have them on the savory side. These days, I’m starting to agree. I like saving my sweet for pumpkin pie. So this year I tried to add less sweetness, but I didn’t want to eliminate it completely. I just didn’t want them doused with syrup or marshmallows.
I decided on a mash with just a hint of maple syrup, and to keep the sweetness from taking over, I added some smoked paprika. To finish them off, just a sprinkle of pumpkin seeds coated in brown sugar and cinnamon. Toasted pumpkin seeds without the candy coating would work just as well if you want to keep them even more savory.
These recipes add a new twist to Thanksgiving staples, while also making just enough to serve two!
- 1 1/2 tablespoons unsalted butter, softened
- 2 cups small Brussels sprouts
- 1/4 cup poultry or vegetable stock
- 3 cloves garlic, minced
- 2 tablespoons freshly grated parmesan cheese
- 1/4 teaspoon fine ground sea salt
- 1/4 teaspoon ground black pepper
- Melt a 1/2 tablespoon of butter in a medium skillet over medium-high heat. Add the Brussels sprouts and cook for 3 minutes.
- Reduce the heat to medium, pour in the stock and cook for 10 to 15 minutes, until they reach your desired tenderness. All of the liquid should cook off. Add a tablespoon or two more if you want to cook them down to be super soft.
- While the Brussels sprouts cook, in a small dish stir together the remaining tablespoon of softened butter with the garlic, parmesan cheese, salt and pepper.
- Once the Brussels sprouts are cooked, stir in the butter and remove from the heat. Serve warm.
- 1 tablespoon brown sugar
- 2 teaspoons unsalted butter
- 2 tablespoons pepitas (pumpkin seeds)
- Pinch of cinnamon
- 3 very small sweet potatoes*
- 1 tablespoon milk
- 1 teaspoon pure maple syrup
- 1/4 teaspoon fine ground sea salt
- 1/8 teaspoon smoked paprika
- To make the pepitas, melt the sugar with the butter in a small skillet over medium-high heat. Once bubbling, add the pepitas. Allow to bubble as you stir to coat the seeds. Let cook about 45 seconds, careful not to burn the sugar. Add the pinch of cinnamon. Pour onto a sheet of wax paper placed over a plate or baking pan and spread into a single layer to cool.
- Peel and cube the sweet potatoes. Place in a medium saucepan and cover with water by at least 1 inch. Bring to a boil and cook until very tender, about 10 minutes. Drain the water and transfer the potatoes to a bowl.
- Pour in the milk and maple syrup. Use a potato masher to mash the potatoes. They don't need to be super smooth. Stir in the salt and paprika.
- Transfer to a serving bowl. Top with the pepitas before serving.
- *Simply eyeball how much the two of you would eat at one sitting and substitute 1 large potato or 2 medium, whatever you can find.
More Thanksgiving Cooking for Two:
Beer Basted Turkey
Green Olive and Pecan Sourdough Stuffing
Ginger Molasses Pumpkin Pie for Two
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