We went to an annual Friendsgiving bash this weekend, which happens to be Tom Hanks-themed (T. Hanksiving). Basically every dish is named per a Tom Hanks movie pun, and I’m responsible for the Meatless in Seattle side. My go-to: a simple Brussels-based dish that I started throwing together a few years ago.
It includes cranberries for a holiday vibe, chopped almonds for some crunch and Roquefort for a hit of funk. And it only takes about 20 minutes to pull together.
Recipe: Warm Brussels Salad with Roquefort
Yields enough for at least 12 side dishes
Ingredients:
- 2 lbs. Brussels sprouts, cut into thirds
- 3 oz. Roquefort cheese, crumbled
- ½ c. Dried cranberries
- ¾ c. Salted almonds, roughly chopped
- Olive oil
- Sherry vinegar
- Salt
- Pepper
Make it:
Place a large pot (or, preferably, a cast-iron Dutch oven), over medium heat. Swirl the olive oil to mostly cover the bottom of the pot. Add the Brussels and a heavy swirl of sherry vinegar (at least ¼ c.). Stir so evenly coated.
Add generous dashes of salt and pepper to your liking. Stir.
Cover the pot with the lid and cook for about 8 minutes, stirring intermittently to avoid burning. I like to cook the Brussels until they’re mostly bright green and tender, with some browning.
Once done, bring the heat to low and stir in the Roquefort, cranberries and almonds until evenly distributed. And until the cheese starts to melt – about 1 min.
Serve as a side to Friendsgiving dishes, Thanksgiving dishes or a main protein.
