Happy Thanksgiving! I hope you are all ready for this awesome holiday. It is one of my favorite holidays of the year, simply because it revolves around gathering with our loved ones and eating tremendous amounts of food until we can’t breathe and then going for more because there are always leftovers and we must have leftovers because they are just the best. There’s nothing better than getting up in the middle of the night and pulling that cold turkey out of the fridge and munching on it, am I right???
If you are anything like me, you wait until the last minute, and I pretty much mean this about life in general. I AM THE WORLD’S WORST PROCRASTINATOR! I always find myself at the market at the very last minute. I don’t know why I do this because typically, I hate crowds, but there is something comical about being at the market with all this chaos and finding someone so frustrated who walks around with a purpose and hate in their eyes. Is it bad that I silently chuckle when I see how angry people get? Well, I do find humor in everything since it’s my coping mechanism, so I am sorry if I laughed at your frustration. It’s my way of finding my Zen.
Speaking of last minute, let’s talk about these Brussels sprouts. I really wanted to get this post out way sooner, but I got hit by this ridiculous cold that wouldn’t leave. I mean short of going to a priest and getting an exorcism, I tried just about everything, but it knocked days out of my life, so there’s my excuse. In any case, you can always make this for the weekend after Thanksgiving as a brunch item, or any time really. I mean there’s always room for Brussels sprouts in my book.
(click here for full Grocery List)
2 tablespoons olive oil
1 pound sweet Italian sausage
3 cups Murasaki sweet potatoes, diced
2 medium sized shallots, sliced thinly
3 oz. oyster mushrooms, roughly chopped
3 cups Brussels sprouts, sliced in halves
1 teaspoon dried sage
½ teaspoon red pepper flakes
2 tablespoons maple syrup
¼ cup whisky
Salt and pepper to taste
- In a large sautee pan, heat up the oil and cook the sausage until it is golden brown (about 5 minutes). Remove from the pan and set aside.
- On the same pan, add the sweet potatoes and cook until tender and crispy (about 10 minutes) then remove and set aside.
- Add the shallots, sprouts, and mushrooms to the pan and cook until tender (about 5 minutes). Note: add a little more oil if needed.
- Once the vegetables are tender, add the sausage and potatoes and stir for about 3-5 minutes. Season with sage, red pepper flakes, salt and pepper.
- Add the maple syrup and whisky and cover and let it simmer for about 3 minutes.
photos by Maria Kennedy
Serves approximately 6
Brussels Sprouts + Murasaki Sweet Potatoes Hash GROCERY LIST:
1 pound Italian sausage
3 medium sized Murasaki sweet potatoes or any sweet potatoes
2 medium sized shallots
3 oz. oyster mushrooms
1 large bag or a whole vine of Brussels sprouts
Red pepper flakes