I Love New Mexico

Happy Thanksgiving! I meant to post this days ago, however getting my book edited and recorded and ready for our January launch has created some sort of odd time vacuum in my life. My apologies.

However, if you have Brussels Sprouts on your menu and you want to quickly spice them up today, here’s a suggestion: Red Chile Brussels Sprouts.

I love creating a Thanksgiving feast at my house, although this year promises to be very different with a very limited guest list. My daughter Johanna and her wife Leasa will join us today, with three-month old Baby Milo sitting in someone’s lap (mine, I hope). I have one friend who will conduct her entire Thanksgiving meal over Zoom, with family from across the country joining virtually. Not a terrible idea.

However you do Thanksgiving in this unprecedented time, the food is the big deal. Rather than complicating your life further in 2020, my suggestion is that you keep the menu simple and create warm, delicious, and appealing dishes. Healthy is not a terrible option either. This dish is all of the above. 

Above all, it’s easy. And if you have an air fryer (my favorite way to cook veggies these days), use it.

Someone posted on Twitter today that every time they eat Brussels sprouts, they feel like they’re disappointing their eight year-old self.  I have to agree.  Who would have thought I would so love such a funny little vegetable?  I’d like to have a plate full right now.

This is easy, nutritious and great with all the other Thanksgiving dishes that will show up, including my cranberry salsa. Find that recipe HERE.

Chimayo Red Chile Brussel Sprouts

• 1 pound Brussels sprouts
• 2 cloves garlic, crushed
• 2 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Chimayo red chile powder (or crushed red pepper flakes)
• 2 tablespoon olive oil
• 2 tablespoons crumbled crispy cooked bacon or prosciutto (optional)

Steps for Stovetop

1. Trim sprouts to remove hard bottom and outer leaves – if the sprouts are large, cut in quarters – if small cut in half
2. Steam in boiling water until tender – about 15 minutes, then drain
3. Heat olive oil and garlic in small pan until fragrant, but do not burn
4. Add sprouts & chile powder and stir until they begin to brown, maybe 2 minutes
5. Add balsamic, brown sugar – stir for a minute, remove and serve

Variations – Oven or Air Fryer

Add this step at the beginning: Dump the uncooked Brussels Sprouts into a bowl and toss with 1 1/2 tablespoons olive and a 1/2 teaspoon garlic salt. Air fry at 400 degrees for eight minutes, shaking halfway through.

Then continue with steps 3 – 5 above.

For variation and to make your guests swoon, add a bit of crumbled crispy bacon or prosciutto. (You can make this in your air fryer as well.)

You’re gonna love this stuff.  Have a wonderful day, however you choose to spend it today!