Thanksgiving is next week. Did I just blow your mind? Fine, maybe not. Maybe you are a person who has things together, who plans everything in advance, and for that, I commend you. I used to be that person too. But then I turned into a person says “Have a good weekend!” on Tuesdays and who does all her Christmas shopping the day before Christmas. I have no sense of time and no have-it-togetherness. Evidenced by my use of the word “have-it-togetherness.”
The thought of hosting a Thanksgiving gathering makes me a little bit woozy, in fact. There is so much planning involved! It’s kind of like Tetris, except instead of fitting together colorful shapes, you’re figuring out when to put the gratin in the oven when the breadsticks need to be cooked at the same time, but at a different temperature or how you’re going to cook 5 different things on the stovetop when you only have 4 burners. Also, there’s no Russian-y Tetris music playing while you figure this stuff out, which makes it much less fun.
Well, this is the kind of main dish that makes things a little bit easier. Here’s the game plan: you make the pesto and the Brussels sprout topping the day before. On Thanksgiving day, you’ll prepare the puff pastry crusts and top them—they only take 15 minutes total in the oven, so after your gratins and casseroles and whatnot have finished cooking, cover them to keep them warm, then pop the tarts in the oven.
It’s nice to have vegetarian main dishes that double as sides for everyone else on Thanksgiving—less alienation! I’ve paired Brussels sprouts with apples before and it’s one of the most popular recipes on Oh My Veggies. Brussels sprouts go so well with a little bit of sweetness. This tart is the perfect balance of savory and sweet flavors, with a flaky puff pastry crust to boot.
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