Jiffy-Topped Brussels Sprouts

Love ’em or hate ’em, brussels sprouts are a Thanksgiving tradition. Today’s three recipes take brussels sprouts to a new level, from “Just one …” to “Just wonderful!” I’ve kitchen-tested each of these recipes, and each is delicious. Tomorrow, I’ll complete this look at vegetables for your Thanksgiving table with some interesting carrot recipes. 

Coming Tuesday, a couple of great cranberry recipes and a turkey dressing to die for! On Wednesday, I’ll wrap up this Thanksgiving series with my very favorite pumpkin pie and a simple recipe for maple mousse. Thursday, I'm putting my feet up for the day, and Friday, I’ll say hello to my large contingent of readers in Russia, with a delicious, easy-to-make Russian dessert that would be exquisite on any table around the world.

Don't feel pressured, this Thanksgiving! If you’re tired of cooking and you want something quick and easy, by all means buy it ready-made! If cooking isn’t fun for you, or you just want to take a break, do what you enjoy - whether setting a beautiful table, playing the piano, entertaining the grandchildren, or raising your voice in song. Our diversity of interests, talents, and skills is what makes us wonderfully, delightfully human! 

Jiffy-Topped Brussels Sprouts:

1-½ lb. (750 g) fresh brussels sprouts

¼ c. (60 mL) dairy sour cream

⅓ c. (80 mL) mayonnaise

½ tsp. (2.5 mL) Dijon-style mustard

1 tsp. (5 mL) lemon juice

Salt and pepper

Handful of pine nuts, toasted (optional; also see Note)

Peel and trim thick and yellowing outer leaves from spouts. Trim and cut a small X into stalk so sprouts will cook quickly and evenly. Cook sprouts in boiling, salted water until tender-crisp. Place in serving dish. While sprouts cook, combine remaining ingredients except salt and pepper. Stir sauce over low heat, just until heated through. 

Season to taste and spoon over sprouts, garnishing with toasted pine nuts. To Make Ahead: Cover and refrigerate cooked sprouts overnight. When you need them, stir-fry sprouts in olive oil over medium-high heat, just until heated through. Spoon warm sauce over sprouts, serving immediately. Serves 6-to-8. 

Note: See How to Toast Nuts in Index.

For more recipes like this one, see One Click: Brussels Sprouts.