Cooking has become my therapy. The obsessive, controlling, Type A me, loses all of that perfectionism in the kitchen. I don’t follow recipes, measure and most time it’s like I am making a dish for the first time because I don’t remember how I did it last time. Today was sort of an emotional one..so I have been in and out of the kitchen working on new meal ideas. With Thanksgiving a week away, I am finalizing what we will be enjoying and I knew I had to include something fresh to break up all of the savoriness! Insert the delicious brussel sprout! I usually bake them with bacon but that is still pretty heavy so I tried a couple different ways. I used frozen, and they were delicious, but if you like crispy sprouts, use fresh! I know I will be on Turkey Day!

First idea was to chop the brussel sprouts and fry them up in my skillet with some olive oil. I love the way the char from the pan brings out a great flavor. The crispy parts are my favorite…hmmm brussel sprout chips..ok I’ll save that for another day haha! So anyways, fry time takes about 10 minutes, over med-high heat and I add salt, pepper and red pepper flakes to taste! Add a sprinkle of freshly grated parmesan to serve!

Next idea was to halve them, lay them flat side down on the pan and brown them in the same pan of olive oil over medium heat. Add the zest of one lemon, some lemon juice and salt and pepper. Once they are a nice golden brown, turn the heat off and let them sit to cool, about 3 minutes works. Get your oven preheated to 400, and while it is warming up, transfer your veggies to parchment paper. squeeze the rest of the juice from the lemon and then toss them with panko bread crumbs. This can be a little tricky but make sure they are coated! Once your oven is ready, throw them in for about 15 minutes! When the breadcrumbs are golden, they are ready to come out!

I am so excited for the holidays and hope you are too!  Leave me a comment if you try these recipes!