Brussels Sprouts: A Thanksgiving Staple

This Recipe is dedicated to one of my life hero’s, My friend, Frances Mayes and her wonderful husband Ed. My chance meeting with Frances some years ago has expanded my culinary horizons. After being in Italy with them last summer to help launch their brand of Tuscan Sun Wines, opened our eyes to the possibility of living in Italy.


One night at dinner Frances said to me,  “I know this lovely apartment in town for sale. Do you want to go see it, I’ll go with you. You and Andrea should live here.” I said,  “Andrea would never do it, but ask her.”

Frances told Andrea the same thing she told me and Andrea said, “sure lets go see it.”   Andrea and I are now planning to retire in Cortona, where life seems to stand still, but never stops moving. Frances says our social life there will be exhausting and exhilarating all at once. After seeing the hospitality first hand from everyone in Cortona, we agree 100 %  and we are looking forward to yet another new unwritten chapter in our book of life.

Thanks Frances and Ed for all your support and inspiring us to reach further than we dreamed.I would also like to thank BIG TIME my friend, Cynthia Bogart, the owner of The Daily Basics. Its been a crazy year, to say the least and I am grateful for her.  She  inspires me to be a better writer, recipe creator and lover of all things wonderful. I look forward to our daily conversations and come out of them charged up and ready for the day. YA YA SISTAH!!!!


To all of you who take the time to read and try my recipes, you inspire me the most to push the limits of flavor without being complicated. Last year’s Brussels Sprout recipe was a huge hit and was the most requested recipe of the year. This tiny little most overlooked vegetable deserves another moment in the sun. I hope you like this it – I think it will totally rock your Thanksgiving Boat!!!  Thanks everyone and VERY LOUD CHEERS! to you all.


I have decided to use 2 vessels to cook these delectable little morsels. A sheet pan or dish for roasting and a wok or large frying pan for a quick and I mean quick toss to finish them.

Preheat oven to 400°2



  • Roasted Brussels Sprouts with Dried Cranberries, Ginger and Toasted Sesame Seeds


    • 1 lb Brussels sprouts bruised outer leaves removed and cut in half or
    • quarter larger ones
    • 2 tbsp vegetable or peanut oil
    • 1/2 inch piece of fresh ginger, skin scraped off and julienned
    • 1 clove fresh garlic, smashed
    • 2 tsp sesame seeds, toasted in a hot pan for a couple minutes till golden,
    • set aside till needed
    • 1/2 cup dried cranberries
    • 1 tsp toasted sesame oil
    • salt and pepper to taste


    1. Toss the sprouts with the oil and the ginger in a bowl with a little salt and pepper.
    2. Turn out the sprouts onto a sheet pan or roasting dish. place in your preheated oven for 25 to 30 minutes tossing around 1 time about half way through. When the sprouts are golden and smell great remove from oven and set aside until your ready to complete the next step just before serving.
    3. Heat your Wok or large frying pan to very hot. Toss in garlic for a couple seconds and quickly add the roasted sprouts and toss a couple times. Add the sesame oil and cranberries, toss a couple more times.
    4. Turn out on a pretty serving plate and season with salt if needed and sprinkle with the toasted sesame seeds and serve.