This Thanksgiving I had a small gathering and wanted to ensure that all of my guests had options to be able to get full. I had some that didn’t eat pork, some that didn’t eat meat, and others that wanted healthy options. On the menu were the following traditional dishes:

  • roasted turkey
  • turkey gravy
  • homemade cranberry sauce
  • dressing (also known as stuffing)
  • collard greens (with turkey stock)
  • green beans (with turkey stock)
  • candied sweet potatoes
  • dinner rolls
  • Apple Pie

For the non traditional options that still provided a thanksgiving feast, the following dishes were served:

Yes, you will like these brussels sprouts and the recipe is so simple, I modified it a bit from the original. Ingredients:

  • 1 pound of brussel sprouts cut in half
  • 1 small onion diced
  • 2 tablespoons of olive oil
  • 5 mijool dates minced
  • 4 cloves of garlic minced
  • Italian Seasoning to taste
  • Salt and pepper to taste

Heat a saute pan to medium with oil, onion, dates, and garlic, until vegetables have softened. Add the brussels sprouts and salt, and saute for 5-7 minutes, if the brussels sprouts have not cooked through add about 1/4 cup of water, and cover to allow the veggies to steam for an additional minute. This very straight forward recipe will convert the everyday person that would normally look past the brussels sprouts, as well as provide a healthy option for dinner.