People my age almost always ask for money or gift cards for Christmas. It’s easier that way. Mailing them $20 is less complicated than trying to fit an entire homemade chicken casserole in a FedEx flat rate box. That being said, there are some little things college aged kids could use whether they know it or not (and sometimes we know it we just would rather spend money on pizza than face masks or slippers haha).
Thanksgiving is always complicated when there’s one vegetarian in the mix. Questions like “does chicken broth count as vegetarian?” and “wait…do they eat eggs?” get throw around so often that it seems that more people have spinning heads than side dishes. Have no fear! Thanksgiving side dishes are easier than you think.
A few notes before we get started:
vegetarians eat eggs – vegans do not
this dish contains eggs, so it is not vegan
chicken broth (not that we’re using it here) is not vegetarian
yes, we do eat animal crackers 😉
Brussels sprouts are a great winter staple. They’re easy to cook and can be pared with most meats, like turkey and ham. Not only that, they’re versatile for different types of recipes too. You can pulse them in a food processor to add to a salad. You can toss them into a stew. Add them to a roast. Roast them in the oven with chicken for an easy dinner. So many options, so few days until the day of American feasting!
This recipe uses brussels sprouts, chopped nuts, olive oil, eggs, garlic, and spring onions. You can get fancy and add in some spices if you want, but I tend to keep things simple and sauté my aromatics before roasting them with the sprouts to get the most flavor out of my produce before adding anything else into the mix.
Garlicky Roasted Brussels Sprouts with Toasted Nuts
1 lb brussels sprouts
2 garlic cloves, minced (or two table spoons pre-minced garlic)
lemon zest (I used about half a lemon’s worth but feel free to add more or less)
First, put half of your oil in a saucepan and set the pan on medium heat. Once hot, add half of your minced garlic. Saute it for a minute or two before adding in the chopped nuts. Stir occasionally, making sure the nuts are toasted but not burned.
While the nuts toast (which should take less than five minutes) prep your brussels. Preheat the oven to 400 F. The woody stem should be cut away and the brussels sprouts should be laid out evenly on a well oiled baking sheet. Drizzle the rest of your olive oil over the sprouts, sprinkle the remaining garlic on there, and pop them into the oven. Set a timer for 30 minutes.
Once the nuts are toasted, set aside. Toss the spring onion, salt, and pepper with the nuts. Once the timer on the oven has reached fifteen minutes, take out the brussels sprouts. Toss them with the toasted nuts, spread them out evenly on the baking sheet again, and pop them back into the oven to finish baking.
Once out of the oven, let cool before adding the lemon zest. Add jammy eggs to the top. I would recommend cutting the eggs after placing them with the brussels because the yolks can get messy fast.
This recipe would make a perfect side dish for all of the vegetarians in your life. If you need a vegan side, just take out the eggs and add more nuts. Allergic to nuts? Use toasted sesame seeds. This dish is full of protein and (almost) as savory as the turkey.
What are some of your favorite Thanksgiving sides?
Last weekend my friends and I traveled to St. Augustine for fall break at UGA. The weather was absolutely perfect. I had friends up north talking about how it was snowing early this year while I was basking in the sun in a tank top and shorts. I was living the life.
My friends and I rented a small air bnb in one of the…sketchier…areas of the city. Favorite part? All the abandoned houses really set the scene for Halloween and the feral cats made it feel extra spooky. The homeless people were really a catch. “Y’all seen Cletus?” was the most quotable part of the trip; however, we still don’t know who or what Cletus is. Lol.
The history buff in me not only loved the aesthetic of the city but also stopped to read each and every historical marker. Needless to say, I was the straggler of the group.
Seeing as this was a “school trip” for the big game on Saturday, I felt that taking a picture with the U.S.A.’s oldest wooden schoolhouse was obligatory.
While I didn’t get the best pictures, the cafes I visited were super trendy and Instagrammable. My favorites were the Cuban Cafe and Bakery and Dreamboat Coffee. If anyone is in the neighborhood, pick up a sweet cream iced coffee from Dreamboat! The barista is the nicest person, and her bubbly personality left me feeling full of giggles, even after my six hour drive to the city from Athens! I totally forgot her name, but shoutout to her because she rocked my world Friday night.
The above photo was the view from our porch…Now that I’m back in Athens, I want to return more than anything!