It’s Part 2 of my Nomtastic Thanksgiving series! (If you missed Part 1, it’s over here!)
Growing up in a Chinese-American household, I never had a traditional Thanksgiving dinner: no turkey with stuffing, no cranberry sauce, no mashed potatoes with gravy, no sweet potato pie with marshmallows. But don’t cry for me, Argentina: the truth is, I never missed out on anything. After all, every Turkey Day, our family still gathered together at our house, and my mother would whip up a special East-Meets-West feast. We always had a Very Special Fusion Thanksgiving. (The menu changed every year, though my personal favorite involved Chinese sticky-rice-stuffed Cornish hens.)
Today’s recipe takes a page from my mom’s handbook: a traditional Turkey Day vegetable side with Asian flair! *Insert jazz hands here.*
A tangy orange-ginger dressing gives this warm Brussels sprouts slaw a zesty zing that’ll liven up your Thanksgiving table. Besides, this is a super-easy side dish: it takes just 20 minutes to throw together. You can even shred the sprouts a day in advance, and cook ‘em in your already-hot oven after your turkey is done and resting. And if you have leftovers (and you probably won’t!), this slaw keeps really well, and can be eaten cold, hot, or at any temperature in-between. This just might be my favorite Brussels sprouts recipe—and that’s saying a lot because I love these mini cabbage impostors.
Ready for the recipe?
- 2¼ pounds Brussels sprouts, trimmed
- 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- ½ teaspoon Kosher salt
- 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1 tablespoon finely minced ginger
- 1 small shallot, minced (1 tablespoon)
- 2 garlic cloves, minced
- ⅓ cup freshly squeezed orange juice
- 3 tablespoons coconut aminos
- 1½ tablespoons rice vinegar
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
- ¼ cup minced cilantro
- 1½ tablespoons toasted sesame seeds
If your oven’s already hot from roasting a turkey at 450°F (using my recipe for Butterflied Big Bird, of course!), just leave it on. Otherwise, preheat it to 450°F with the rack in the middle position.
Grab your sprouts and trim away the stems.
Remove the outer leaves that easily come off…
…and save ‘em to make Brussels Sprouts Chips!
Once they’re trimmed, you can practice your knife skills by slicing them thinly…
…or just pass ‘em through slicing blade in a food processor.
The food processor makes short work of this, but it won’t be as pretty. But you know what I say: WHO CARES? WE’RE HUNGRY!
In a large bowl, toss the shredded sprouts, melted fat, and salt.
Mix well with your hands.
Spread the shredded sprouts evenly on a foil-lined baking sheet.
Bake for ~15-20 minutes, flipping and tossing every 5 minutes until nicely browned and tender.
In the meantime, prepare the dressing. (Feel free to conscript child labor if available.)
Melt the ghee over medium heat in a saucepan. When it’s shimmering, add the ginger, shallot, and garlic and sauté until fragrant (about a minute).
Measure out the orange juice, coconut aminos, rice vinegar, and fish sauce…
…and pour it into the saucepan.
Bring it to a boil…
…and then lower the heat and simmer the dressing for 5 to 8 minutes or until it’s slightly thickened. Remove the pan from the heat, and stir in the sesame oil.
If you haven’t already, grab a knife and prepare the garnishes.
Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts.
Sprinkle on the scallions, cilantro, and sesame seeds.
Toss well and chow down!
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).