(Editor’s note: THE HOLIDAYS ARE COMING!!! And Carrie Brown’s got you covered.
No, you don’t have to sit and mournfully watch as others pile their plates with your former non-keto favorites. Carrie loving crafted her holiday cookbook, Keto for the Holidays, with ketonians especially in mind, so that you can still enjoy many old- and new!- holiday classics without the guilt. In this series, I will be reviewing some choice holiday recipes that I plan on using at my own table this season. Stay tuned for more….)
Thanksgiving is over here in the US, and Advent begins next weekend. Everywhere you go there’s tinsel, twinkling lights, and Bing Crosby crooning over the PA system.
Just when we feel like we get a break from one holiday, the next one is rip, roaring, and ready to commence! Because our Winter celebrations are so very close to being upon us, I’m continuing right on with our series on various holiday dishes with a side dish that is to die for: Brussels Sprouts with Almonds and Cranberries from the Keto For the Holidays cookbook.
What is that, you ask? Brussels Sprouts as holiday food?
Indeed, my friends. Indeed.
This concoction from the ever-fabulous Carrie Brown is not only very light and tasty, with a fantastic blend of flavors (tart, nutty, vegetable-y), but it might be, hands down, the prettiest dish on your holiday table. It is simply a delightful little kaleidoscope on your plate: Bright green, white, hints of brown, and brilliant red, the look of the dish is 100% Christmas.
As a matter of fact, Christmas is when I intend to serve this dish during my own family celebrations. Our little tradition is some kind of fowl for Thanksgiving (we did a roast duck this year!) and ham at Christmas, and this particular vegetable side would be absolutely perfect with any kind of pork.
Of note: I highly recommend following Carrie’s instructions pretty exactly here. Brussels Sprouts can be either amazing, or a slimy and gross mess that tastes like rotten dumpster cabbage. Carrie’s method of lightly roasting them until they’re just starting to brown a smidgen yields both the perfect texture and color, and leaves your Sprouts just tender, slightly caramelized, and delicious!
Speaking of pork and following instructions, I actually served my test batch of Sprouts with pork chops made via Carrie’s cold pan method. Not only did these chops come out perfectly- browned and crispy on the outside while staying tender and moist- they paired incredibly well with the Sprouts.
These dishes most definitely deserve a place on your table!
In case you missed the links above, Carrie’s holiday cookbook may be acquired here, her cold pan method is available on the Kitchen website for free here, and be sure to check out both the Ketovangelist Kitchen website and the Facebook group.