Thanksgiving Sides

Recipe by: Chef Evan Castro

Make Thanksgiving delicious yet simple with these vegetable sides.

Directions:

For the Lemon Garlic Thyme Brussels Sprouts:

• 1 pound of Brussels sprouts
• 1 tablespoon of  lemon juice
• 1.5 tablespoons of grated parmesan
• 1 tablespoon of chopped thyme (10 sprigs)
• 1 teaspoon of chili flakes
• Lemon for garnishing
• 2 tablespoons of butter
• 1 tablespoon of chopped garlic

Method:

1. First bring a large pot of salted water to a boil. While waiting for the water begin cutting the Brussels sprouts in half. Once all cut in half then put them in the pot of boiling water to blanch, approximately 3-5 minutes in the water or until tender. Be careful not to forget about them because this will overcook them!

2. Once the Brussels sprouts are blanched and tender, get a large sauté pan and put it over medium heat, add in 2 tablespoons vegetable oil or grapeseed. Once the oil is shimmering add in your Brussels sprouts and cook them on cut side down. Cook until nice and golden brown.

3. Turn heat down to medium-low and add in 2 tablespoons of butter and garlic. Let the butter melt a little then toss everything in the pan until nicely coated. Then add in the chili flakes and thyme. Let everything cook for about 4 minutes or until nice and fragrant. Then turn off the heat.

4. Add in lemon juice and toss. Plate into your bowl and grate parmesan cheese over the top. Use parsley leaves or chopped chives for a nice garnish

For the Cranberry Almond Haricot Vert:

• 1.5 lbs of haricot vert (green beans)
• 4 tablespoons of olive oil
• 2 cloves of garlic
• Kosher salt
• Black pepper
• 1 lemon
• ½ cup of dried cranberries
• ½ cup of almonds sliced

Method:

1. First bring a large pot of salted water to a boil. Have your oven on and preheated to 350 degrees. Pour the almonds onto the sheet tray and place in the preheated oven for about 5-10 minutes or until the almonds are nice and fragrant.

2. Get an ice bath ready once the water comes to a boil. In two batches blanch your green beans. After about 3-5 minutes in the water pull them out and shock them in the ice bath, you want them to still have a little bit of crunch to them when you blanch them. Once iced down place them on a paper towel-lined bowl or plate.

3. In a large sauté pan heat up the olive oil until shimmering. Then add in the garlic and cranberries. Let these sauté in the oil for about 1 minute or 2 minutes and then add in the haricot verts. Make sure to do it in two batches so the beans can get and even sauté. Add in lemon zest, almonds, and juice at the end and toss very well, and put into your bowl to serve.

Bon Appétit!