Young and Hungry

Pilgrim’s Pride: Thanksgiving Side Dish, Part II

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As we head into Thanksgiving, Y&H wants to help you eat like a pilgrim (a Native American, too, because we’re all about equal opportunity eating here). In other words, we want to help you eat locally for the holiday. Almost 400 years ago, the pilgrims had no choice but to eat local. These days, we do. But it’s not easy.

Yes, yes, I know. You hate Brussels sprouts. You’ve despised ‘em since you were a kid. Well, that’s likely because they were boiled to death. Or undercooked.

Well-prepared sprouts are a great winter side, a sweet and savory bite with a welcome note of bitter cabbage underneath. Simply boil the sprouts for 10 minutes, then roast ‘em until browned and caramelized. Season and drizzle them with a little melted butter. Or try this delicious recipe, with a pine nut crunch, from Epicurious.

You’ll thank us later.

You can buy sprouts at the FRESHFARM Dupont Circle market from Tree & Leaf, New Morning Farm, and The Farm at Sunnyside.

Photo by sling@flickr via Flickr Creative Commons, Attribution License

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