Thanksgiving is one of the most eagerly awaited holidays of the entire year. Although when you are vegetarian, it becomes a little harder to be as excited about this holiday when one of the largest aspects of it (Turkey) gets taken off the table. But of course, thanksgiving isn't about just the food - its about giving thanks, being with family friends and loved ones in general. Its about taking the time to be grateful, to be optimistic, and to be genuine. And as a college student, its about taking home your weight in laundry, and realizing that you are absolutely dumbfounded for where your entire fall semester has gone... and that you have a very small amount of time to get your grades up.
I am extremely lucky to grow up with a family that lets me cook (even when it isn't that good), and gives me constant feedback on how everything went. This thanksgiving was nothing short of that. One of my favorite vegetables is brussels sprouts, and I know many of you just questioned my sanity but HEAR ME OUT! I promise you these little things are extremely versatile and you can honestly make them with so many different additions, that you will forget what they looked like when you started.
Ingredients
2 cups of brussels sprouts
3 table spoons olive oil
salt/peppers
figs (i used dried because fresh are not in season!)
Preheat your oven to 325F and start washing and cutting your sprouts. After cutting off the bottom, I choose to cut each one into four in hopes of upping my quantities. On a baking sheet, distribute your oil evenly and make sure you don't have any excess!! Extra oil when trying to roast vegetables is the absolute worst thing in the entire world!! Throw on your brussels sprouts and try to make sure they are layed out evenly. Set your timer for 10 minutes, and get a pot of boiling water going so you can rehydrate your dried figs. Once your water is boiled, throw in your dried figs so that way you can get them to not have as much of a chewy texture and can make more usage out of them. After, add them to your baking sheet with your sprouts hanging out in the oven - that way the figs can roast and become even more tender - let out some juice to add even more flavor to the brussels sprouts and just in general be amazing. After about 10 more minutes of roasting, everything should be ready to go. Add salt, pepper and chilli flakes and I promise you won't regret it.
I am extremely lucky to grow up with a family that lets me cook (even when it isn't that good), and gives me constant feedback on how everything went. This thanksgiving was nothing short of that. One of my favorite vegetables is brussels sprouts, and I know many of you just questioned my sanity but HEAR ME OUT! I promise you these little things are extremely versatile and you can honestly make them with so many different additions, that you will forget what they looked like when you started.
Ingredients
2 cups of brussels sprouts
3 table spoons olive oil
salt/peppers
figs (i used dried because fresh are not in season!)
Preheat your oven to 325F and start washing and cutting your sprouts. After cutting off the bottom, I choose to cut each one into four in hopes of upping my quantities. On a baking sheet, distribute your oil evenly and make sure you don't have any excess!! Extra oil when trying to roast vegetables is the absolute worst thing in the entire world!! Throw on your brussels sprouts and try to make sure they are layed out evenly. Set your timer for 10 minutes, and get a pot of boiling water going so you can rehydrate your dried figs. Once your water is boiled, throw in your dried figs so that way you can get them to not have as much of a chewy texture and can make more usage out of them. After, add them to your baking sheet with your sprouts hanging out in the oven - that way the figs can roast and become even more tender - let out some juice to add even more flavor to the brussels sprouts and just in general be amazing. After about 10 more minutes of roasting, everything should be ready to go. Add salt, pepper and chilli flakes and I promise you won't regret it.
