I’m still trying out new side dishes to add to the repertoire and really love this one. It’s this recipe for Brussels sprouts sautéed in vegetable broth with garlic, onion, and thyme. Because it’s sautéed instead of baked, it takes a lot less time to make. Once it’s finished, serve and sprinkle with some shaved Pecorino Romano cheese (or leave it off to enjoy a vegan version).
I think this would make a great Thanksgiving side. It cooks up pretty quickly and won’t be taking up any precious oven real estate. The Brussels sprouts are so tender and flavorful when prepared this way and the fancy cheese on top takes everything to another level. Sookie could smell the cheese from the living room and, the way she was acting, you’d think there was doggie crack in our kitchen. I’ve never seen her so motivated to eat something before. Sadly, I can kinda understand where she’s coming from.