Vegetables

[debka_notion]

I'm bringing a vegetable side dish to Thanksgiving dinner, and I was just thinking that I'd love to bring brussel sprouts- except that a. they're best with butter, and b. I haven't seen any here yet. So I then started trying to look up when brussel sprout season was in Israel, and found out just about nothing.

Anyways, I realize that most people are not so fond of brussel sprouts. I don't think that my tastes are so unusual, but then I suggest beets or brussel sprouts (or often enough even squash) as if they're normal foods, and often enough, I get funny looks. So it's probably best that I don't have them to make, so that I can't bring them to my poor Thanksgiving dinner hostess. (But what to make instead? I don't know, yet. We'll see what inspiration strikes.)

Regardless, something about brussel sprouts is currently striking me as Thanksgiving-ish. Oh well.

Comments

[naomichana.livejournal.com]

We eat Brussel sprouts fleischig (well, pareve) all the time -- the best is simply halved (or quartered if huge), tossed in a bowl with olive oil and salt and pepper (fresh-minced garlic and/or some chunks of nuts are also good to add), spilled out over a rimmed baking sheet, then roasted at 400F for 20 minutes.

Meanwhile, my husband has decided to make (kosher fleischig) cornbread-and-sausage dressing. I think he views it as a culinary dare.

[masteraleph.livejournal.com]

We do something of the same, only adding red pepper flakes and using whole cloves instead of minced garlic.