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How to shake up your Thanksgiving menu

Holiday traditions are great, but so are culinary surprises. New recipes are fun for the cook and a treat for the guests. We quizzed a few of our favorite caterers and love this recipe.

Before you say “Brussel sprouts? Yuck!,” keep reading. This dish is delicious and quick to prepare.

Crispy Brussel Sprouts


  • 2 lbs. brussel sprouts

  • 6 tbsp. olive oil

  • 2 tsp. kosher salt

  • ½ tsp. freshly ground black pepper

  • 1 tsp. lemon zest (use a fresh lemon)


  • Preheat oven to 425°.

  • Trim the stems off the sprouts (if any) and slice in half length-wise. Place in a large bowl.

  • Preheat two rimmed baking sheets with in the hot oven for about five minutes. (Rims are a must to keep the oil in place.)

  • Add the oil, salt, and pepper to the sprouts and toss well.

  • Grab mitts and remove hot baking sheets and then divide the sprouts evenly between two sheets, placing them cut-side down.

  • Pour remaining oil from bowl on the sprouts.

  • Roast in oven for 10 minutes. Swap the pan on the top shelf for the pan on the bottom about halfway through.

  • Sprouts are done when they are browned and crispy.

  • Remove baking sheets from oven and sprinkle lemon zest. Yum.

Don’t worry. You can still make a classic green bean casserole topped with canned fried onions. We don’t judge. (Because a few of us will be making that dish on Thanksgiving, too!)


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