Sautéed Brussels Sprouts with Poppy Seeds

Last Year's Post: Italian Grilled Seafood Salad
Two Years Ago:  Cheddar Olives

A few years ago a relative made this recipe for Thanksgiving dinner.  I've spent most of my life avoiding Brussels sprouts because I'd only had them whole and steamed, which makes them taste like little cabbages.  Yeck.  But, it was Thanksgiving and I wanted to be polite so I tried them and was surprised to find that I really like them prepared this way.  They're tender but still crisp, and very delicious.  We had them last night with smoked turkey and wild rice and it was excellent.  They make a great side dish for any meat or poultry just like any other green vegetable.

Brussels sprouts are a superfood  - they're a good source of protein, iron and potassium, plus they contain Vitamin C, fiber, and antioxidants.  If you can find a recipe that you like, they're a good addition to a healthy diet.  As my mom would say, "try it - it could be your new favorite thing".  Classic mom line.

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Sautéed Brussels Sprouts with Poppy Seeds         

 Serves 6

1 ½ pounds Brussels sprouts, trimmed

3 tablespoons olive oil

1 large shallot, finely chopped

2 tablespoons white wine vinegar

1 tablespoon poppy seeds

In a food processor fitted with a slicing disk, slice the Brussels sprouts (or halve and thinly slice by hand).

In a large skillet, heat the oil over medium heat.  Add the shallot and cook, stirring often, until beginning to soften, 2 minutes.  Add the Brussels sprouts. ½ teaspoon salt and ½ teaspoon pepper to the skillet and cook, tossing often, until the sprouts are tender, 4-6 minutes.  Remove from heat and stir in the vinegar and poppy seeds.  Serve immediately.

To prep ahead: slice the sprouts up to 2 days ahead and refrigerate, covered. 

Grilled Sweet Potatoes

Last Year's Post:  Turkey and Gruyere French Dip
Two Years Ago:   Pumpkin Spice Pancakes

Do you ever have the feeling that the cosmos is trying to tell you something?  Last Wednesday my friend Robin sent me a recipe for Grilled Sweet Potatoes and raved about the taste.  Then on Thursday I found this little tidbit in the newspaper: 

"The National Turkey Federation estimates that 46 million turkeys will be served on Thanksgiving, but what’s surprising is that more than half — 53 percent — will be cooked outdoors on grills, barbecues or smokers, according to a survey by the Hearth, Patio & Barbecue Association. In addition, one in five hosts intend to cook their vegetables outdoors, and more than one in 10 will prepare their appetizers in the open air. Wishful research? Perhaps, given the association’s vested interest. But snow no longer warrants shutting down home grills." (The italics are mine.)

Finally on Friday I read another article that said people are looking for new twists on traditional side dishes for Thanksgiving.  OK, I get it!  No more hints are needed.  I therefore immediately headed into the kitchen and then to the grill, so I could pacify the cosmos by posting this recipe as a new grilled twist on Thanksgiving sweet potatoes.

I should mention that sweet potatoes, for me, are one of those foods that were ruined in childhood by their preparation method.  (Peaches and wax beans are two other foods I remember with particular horror - I can't eat either to this day.)  In the case of sweet potatoes, they were baked into mush, then mixed up with about a ton of brown sugar and topped with mini-marshmallows.  The whole thing reminded me of overly sweet baby food with gooey white lumps.  Luckily, that particular memory faded with time and distance so I was willing to try sweet potatoes (sans sugar in any form) a few years ago and to my surprise, I really like them when prepared in a savory way.  Score one for conquering our childhood phobias!

I particularly like this recipe because it's fresher and lighter than your typical Thanksgiving sweet potato concoction, and it can be served either warm or at room temperature.  My friend Jon in Phoenix just got a brand new smoker and is planning to smoke his Thanksgiving turkey - I think this would be the perfect side dish.  It would also pair beautifully with pork, duck or chicken in addition to turkey.  You could alter the dish by adding other vegetables or nuts or using different herbs - add cilantro for a southwest twist, add walnuts and tarragon for a french feel, or add a sprinkling of zatar seasoning for a middle eastern variation. During the summer, mix in a little barbecue seasoning and this would be a great side for grilled ribs.  But I tend to like simpler recipes for Thanksgiving side dishes - there are so many different competing flavors already on the plate that making complex side dishes seems like overkill.

Finally, I should also mention that sweet potatoes are a very healthy food - low in sodium, and very low in saturated fat and cholesterol. The heart-healthy olive oil in this recipe actually helps the absorption of the vitamins. Sweet potatoes a good source of dietary fiber, vitamin B6 and potassium, and a very good source of vitamin A, vitamin C and manganese.  That's more than you can say about most Thanksgiving dishes!   I hope you enjoy it - and thank you, Robin!

printable recipe

Grilled Sweet Potatoes

Serves 6

Note:  for a southwest version, add 1 teaspoon ground cumin and use cilantro as the herb.

2 ½ pounds sweet potatoes

¼ cup olive oil

1 ½ teaspoons salt

2 green onions, cut into small pieces at a diagonal

2 tablespoons fresh lime juice

Lime wedges

¼ cup fresh herbs of choice – cilantro or thyme are good

  

In a large saucepan cover potatoes with salted cold water by 1 inch and bring to a simmer.  Cover and simmer for approximately 15 minutes (depending on the size of the potatoes) or until a thin skewer may be inserted but the potatoes are not yet tender.  Drain the potatoes in a colander and rinse under cold water to cool.  When cool enough to handle, peel potatoes using a peeler or sharp knife and cut crosswise into ½” thick slices.

In a small bowl whisk together oil, salt, and cumin (if using) and brush some onto both sides of potato slices, reserving the remaining oil.

Prepare a grill for medium heat.  Grill potatoes on an oiled rack until golden and grill-marked, about 90 seconds per side.  Transfer to a bowl.  Whisk lime juice into remaining oil with salt and pepper to taste and drizzle over potatoes; toss gently.  Transfer to a platter or shallow bowl and sprinkle with green onions and fresh herbs.