Brussels are a given every thanksgiving, but this year, I wanted to make them a little more interesting. Bacon and brussels are a tried and true pairing, but next week, I'm opting for some healthier (but no less flavorful!) options to balance out the more decadent dishes (like mango chutney crostadas for dessert...coming soon). This won't take up too much of your time when you're already stretched thin. This dish takes about 30 minutes of active time, and can be done while some goodies (like your turkey! and your stuffing! and your squash!) are roasting in the oven. This dish requires a cast-iron skillet (an amazing investment if you don't already have one - I'll give you a million ways to use it, and it will transform your cooking), and that's it! Char on vegetables is an absolute must for me, so make sure to give your brussels ample time in that cast-iron to get that gorgeous blackened color. 

Charred brussel sprouts are coated in a sweet and spicy glaze of turmeric, honey, dried red chili peppers, and stock, then coated in a thick layer of toasted and coarsley ground coconut flakes at the last second. 

Making this for Thanksgiving? Find a day by day meal-prep guide here. To make things even easier, here's a printable shopping list. 

ingredients

2 lbs brussel sprouts, washed, trimmed, and halved

1 tsp kosher salt

2 1/2 tsp ground turmeric

4 1/2 tbsp grapeseed oil (olive oil OK)

2 tbsp dried red chile flake (preferred - like espelette, aleppo, marash) or 3 tsp dried red chili powder 

4 tbsp honey

1 cup toasted coconut flakes

1 cup chicken stock (or vegetable stock)

special tools

cast-iron skillet

Coarsley grind toasted coconut flakes with one or two pulses in a food processor or spice grinder. Set aside.

Toss brussel sprouts with salt, grapeseed oil, and turmeric until evenly distributed. Heat cast-iron skillet over medium-high heat until very hot. Place brussel sprouts in skillet, in a single layer, cut side facing down. You may need to work in two batches, and if so, divide the remaining ingredients (chile flake, honey, chicken stock) in half. Allow brussel sprouts to sit undisturbed on the pan for 4-5 minutes, until the cut side is deeply charred. Use a spatula to toss the brussel sprouts, sprinkling in dried red chile flake as you do. Pour in the chicken stock and lower the heat to medium, and pour the honey in as well. Stir constantly until the stock is dissolved (it should dissolve quickly, over 2-3 minutes) and the honey well distributed. You should have a light, curry-like honey glaze on bright green brussels. Heavily sprinkle coconut all over brussels immediately before serving. 

Serves 4 as a side dish.