Today is Thanksgiving in Canada, and I bet many family celebrations will include a bowl of Brussels sprouts.

They are one of my fav fall/winter veg, in addition to flower sprouts which should be out soon at the farmer’s market. But I suspect most kids at the dinner table will *pass* on the bowl of Brussels sprouts. I certainly did!

Instead of roasting them in the oven, Ralph opted for a faster route using the air fryer. First he steamed them which resulted in a soft inside and a crunchy outer layer. As Ralph was making duck breasts to accompany the Brussels sprouts, he poured the duck fat from the pan over them which elevated the flavour.

Brussels sprouts also make a nice side with Oma Marion’s Oven-baked Pork Roast with Hefeklöße that we enjoyed for Thanksgiving back in 2013.

Thanksgiving here in Germany is Erntedankfest, which is a celebration of the harvest held on the first Sunday in October. Since moving to a small village surrounded by farmland, we constantly see farmers driving by. Whenever I see them, my heart is filled with thanks for all they do.

Happy Thanksgiving! 🍁

Ingredients:

• 500g Brussels sprouts
• 1 red onion, sliced
• 40g bacon (optional)
• 1 Tbsp olive oil or duck fat
• ¼ tsp garlic powder
• Salt and pepper, QB

Instructions:

1. Cut ends off of Brussels sprouts and remove any brown leaves.
2. Steam Brussels sprouts until soft, about 20 minutes.
3. Add Brussels sprouts to a bowl and toss in all remaining ingredients.
4. Spoon into air fryer basket and air fry at 150°C for 10 minutes.
5. Remove, shake basket, and air fry at 205°C for an additional 6 minutes until golden.

🍷 Wine pairing: 2019 South African noble savage Cabernet Sauvignon Shiraz