Hello, friends.
It’s been a rough week, hasn't it?
Whichever side of the political fence you find yourself on, the events of the past few days (and months, for that matter) have been pretty stressful. Which is why I’m glad Thanksgiving is just around the corner. It gives us a perfect opportunity to put our conflicts aside, gather friends and family around the table, and reflect on all that we have to be grateful for.
To help you make this Thanksgiving as stress-free as possible, I have another easy holiday recipe for you. This one is courtesy of my friend Kyle. To my mind, this is the best sort of Thanksgiving fare: the traditional roasted Brussels sprouts enlivened with a bright turmeric dressing, crunchy cashews and radishes, plus a handful of fresh herbs. It’s a beautiful combination of flavors old and new, ingredients from near and far--like America herself.
If you’ve been reading this blog for a while, you know I don't normally get that excited about Thanksgiving. But this year, I’m going all out to make our celebration bright. As we sit down at the table to share and give thanks, I’ll be hoping the holiday encourages us all to extend a little extra warmth and kindness towards those who need it.
Charred Brussels Sprouts with Turmeric Vinaigrette and Toasted Cashews
- ½ cup cashews
- ½ medium yellow onion, finely diced (about ¾ cup)
- 1 tablespoon brown mustard seeds
- 2 teaspoons yellow mustard seeds
- 1 teaspoon ground turmeric
- ½ cup + 2 tablespoons neutral oil (we used avocado oil), divided
- ¼ cup extra-virgin olive oil
- 1 lb. brussel sprouts, cleaned, halved and patted dry
- 1 large or 2-3 small radishes, sliced into thin rounds (we used small watermelon radishes)
- Kosher salt
- 1 tablespoon honey
- 3 tablespoons freshly-squeezed lime juice
- 2 tablespoons cilantro leaves, picked or roughly chopped
- 1 tablespoon dill fronds, picked or roughly chopped
Preheat your oven to 350°F.
Place the cashews on a sheet pan and toast until they smell fragrant and have a light golden color, 10-12 minutes. Transfer cashews to a plate to cool. Crank your oven to 500°F.
While the oven is heating, make the vinaigrette: place the onion in a small saucepan with the mustard seeds, turmeric and ½ cup of the neutral oil and the olive oil. Bring to a gentle simmer over medium heat. Reduce the heat to medium-low cook for 20 minutes, stirring occasionally.
Place the Brussels sprouts on a parchment-lined sheet pan. Drizzle with the remaining 2 tablespoons neutral oil and sprinkle generously with salt. Place into oven and roast for 10-12 minutes. Take care not to overcook the sprouts. You want them cooked through and charred in spots but still bright green. Check their doneness with a fork or paring knife; you should be able to poke all the way through but still feel a tiny bit of resistance. Pull the Brussels sprouts and set aside to cool slightly. Place the sprouts in a large bowl. Add the cashews and radishes
When the dressing has cooked for 20 minutes, remove from the heat and stir in 1 teaspoon salt, the honey and lime juice. Whisk to combine. Taste and adjust seasonings.
To serve, add ¼ cup of the cumin vinaigrette and most of the herbs to the bowl with the sprouts. Toss to combine. Taste and add more dressing if desired. Adjust seasoning to your liking. Transfer to a serving dish and garnish with the rest of the herbs. Serve warm or at room temperature.
Recipe by Kyle Wisner