When Peter Meehan, author of Power Vegetables and cofounder of Lucky Peach, and Jessica Koslow, chef-owner of Sqirl and author of Everything I Want to Eat, came on Facebook Live to make salad of Brussels sprouts three ways, there was Brussels sprout stalk sword fighting, and pomegranate spanking, and talk of even more ways to cook Brussels sprouts.
The salad that they showed us how to make can be found in Koslow's book—it involves sautéing halved sprouts, shredding others, and roasting leaves, then mixing with a caramelized pear dressing, hazelnuts, pomegranates, and apple. But the sprouts they serve on Thanksgiving can be found right here on this fine internet.
More: Watch Koslow and Meehan make a salad and spank pomegranates.
Meehan brings Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette to the table. He calls the dish "our Helen of Troy" in Power Vegetables—"the one that launched a hundred power vegetables." Dousing warm vegetables (not just brussels sprouts) in a fish sauce vinaigrette renders them umami-heavy, almost meaty.
On Thanksgiving, Koslow opts for slightly more mush, but maintains some toastiness in what she calls Brussels Sprouts and Leeks Cacio e Pepe. It goes like this: Shred brussels sprouts, sauté in leek butter, and top with poppy seeds, lemon juice, Parmesan, and lots of pepper. (It reminds us of Union Square Café's Hashed Brussels Sprouts with Poppy Seeds and Lemon, but more cheeeese.)
For even more Brussels sprouts brainstorming for your Thanksgiving table, watch Meehan and Koslow's Facebook Live video, let our Thanksgiving menu genie find the perfect one just for you, or poke around here:
Tell us: How to Brussels sprouts show up on your Thanksgiving table?