With Thanksgiving only two weeks away, now is a great time to talk about side dishes!
Allow me to make a case for why these Garlic & Ginger Brussels Sprouts might deserve a spot on your Thanksgiving table.
Time: A lot of the other side dishes present at the feast are going to take a whole lot of time & preparation. For these bad boys, you’ll only need about 15 minutes from start to finish.
Ingredients: You only need six. Okay? That’s a hard point to argue with.
Health Factor: Vegetables unobstructed by cheese and bacon and heavy sauces are hard to come by on Thanksgiving. I’m not saying that’s a problem. (I still love you, green bean casserole.) But sometimes I like to be able to see one green thing on my plate without having to squint my eyes and tilt my head to look past the mask of cream-of-all-the-things soup.
Flavor: These Brussels sprouts are not exactly what I’d call a “traditional” side dish. But you know how much I like to add global flair to my food. (Hello, Internationally-Inspired Meals eBook!) In keeping with that habit, I pulled from Asian flavor profiles for a creative twist here.
Method: Anything cooked in cast iron automatically tastes fabulous. If you don’t have any cast iron, you can still make this side dish in another pan, but let me say it again… Anything cooked in cast iron automatically tastes fabulous.
Let’s face it–no side dish is going to be able to replace green bean casserole in my heart. Ever. But I still really want these Garlic & Ginger Brussels Sprouts on my plate.
P.S. If it’s not Thanksgiving when you’re reading this & you’re looking for a main dish to serve them with, they’re great paired with salmon!
If you try these Garlic & Ginger Brussels Sprouts at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Garlic & Ginger Brussels Sprouts
This simple six-ingredient Brussels sprouts side dish brings a little Asian flavor to the table and can be made in a cast iron skillet in 15 minutes.
- 1 tbsp coconut oil
- 1 lb Brussels sprouts
- 1 1/2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 1/2 tsp grated ginger
- 1/2 tsp ground white pepper
Melt coconut oil in a cast iron skillet (or other pan) over medium heat.
Trim the ends off the Brussels sprouts and then cut them into quarter-inch slices.
Add the sliced Brussels sprouts to the skillet and cook, stirring occasionally, until tender and beginning to brown. (About 8 to 10 minutes)
Add in soy sauce, garlic, ginger, and white pepper, stir, and cook for another 2 minutes.