Garlic Brussel Sprouts with Craisins and Pecans

As I went for a run over the weekend, I noticed so many Yale students with their luggages. It took me a moment too realize that it was the weekend before Thanksgiving, and those lucky people get the whole week off and go home.

Unlike me. Sadly.

For the first time ever, I don’t have a Thanksgiving holiday and can’t spend it with my family, which bums me out since it’s such a big part of my food centric family. You can see some old Thanksgiving recipes on the blog (Pumpkin RollCranberry, Apple, and Pear Crumble, Pumpkin Butternut Squash Soup, Butternut Squash and Pumpkin Soup with Blue Cheese, Pumpkin Cheesecake with Gingersnap Hazelnut Crust) but as you can see, I haven’t posted one in a while.

I’m switching to nights this week unfortunately, so during Thanksgiving, while people are eating, sleeping, then Black Friday shopping at 5am – I’m taking care of inpatient geriatric patients with my 14 hour shifts. Such is the life of residency – the only downside of having a fulfilling job is that people truly depend and need your work 24/7.

When 4th year students ask me for advice on the interview trail, I say, enjoy 4th year as much as you can – it’s really the last year you’ll have without responsibility (until retirement).

This is a quick and easy Thanksgiving side you can make for yourself or for a large crowd. I love eating brussel sprouts so I don’t fill up purely on carbs during Thanksgiving (allowing more room for dessert). The craisins’ sweetness and the crunch of the pecans balances out a somewhat bitter brussel sprout flavor.

I used a cast iron pan, but any stove top pan will do; just transfer to a baking dish/pan for roasting. Have a hearty Thanksgiving dinner on my behalf! Adapted from NY Times Cooking

Garlic Brussel Sprouts with Craisins and Pecans

1-2 cups brussels sprouts
4 to 6 tablespoons extra virgin olive oil
5 cloves garlic, peeled
Salt and pepper to taste
handful of craisins and pecans

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium heat and toss the garlic, sprouts with salt/pepper, craisins, and pecans.

As the sprouts begin to brown, transfer to oven. Roast, turning the sprouts halfway through the cooking, until sprouts are quite brown and tender, about 10-15 minutes.

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  1. Sorry to hear you won't be with family this thanksgiving. I'm glad you'll have some good food. The garlic brussels sprout looks delicious, I like the addition of pecan and raisins, might have to try it!