Over the many years that Whit Harvey has been selling houses, he's come across some amazing kitchens where many happy holiday meals have been prepared. Here are just a few of them.
Looking for a good recipe for Brussels sprouts for Thanksgiving dinner? Look no further.
Whit’s Brussels Sprouts
(Measurements of each are subject to amount of Brussels sprouts)
Smallest Brussels sprouts you can find…as much as you can eat
Salt and Pepper
Head of garlic
Good grated Parmesan cheese
Wash sprouts, leaving them whole and peel off the top layer of leaves. Set these aside for later.
Trim stems and cut a small x in the base of each one.
Add butter and oil to a heavy-bottom pan over high heat.
Cut an entire head of garlic in half cross-wise and set cut side down in the oil and butter. Holding onto the stem, swirl it around to saturate the oil with garlic flavor.
Add Brussels sprouts and peeled leaves, stirring to coat, and allow them to brown on the outside.
Turn heat to low, cover and allow to cook until tender, leaving the garlic head in the pan.
Once the Brussels sprouts and garlic are tender, turn heat again to high, add more olive oil and butter as well as the juice from 1/2 lemon. Salt and pepper to taste. Squeeze cloves from garlic head and stir until crisped again. Add lots of grated Parmesan cheese, cover pan to allow cheese to melt and form crispy coating. Uncover, remove from heat, and allow to rest for a minute or two before serving.
Wishing you a wonderful Thanksgiving filled with family and great food!