Thanksgiving weekend is here, at least in Canada anyway! This is the first holiday in 19 months where we have been able to celebrate as a family together! To say that I was excited about attending Thanksgiving dinner was an understatement. I even chose what I was going to wear three weeks ago! In Ontario, the pandemic appears to be under control. Our case numbers are approximately 400-500 per day and more people are getting vaccinated. In Toronto, 81.5% of people 12 and older are fully vaccinated against COVID and the government of Ontario’s requirement to have a vaccine passport to enter restaurants, bars, sports venues, theatres and gyms means that even more people will be getting vaccinated. This is good news!
I attended my first blogging event in over 19 months on September 23, 2021. The event was held outside on a restaurant patio so this was reassuring even though all attendees had been double-vaxxed. I have to admit that it was great to mingle with fellow bloggers, as well as learn about Tero, a new home food recycling device that creates organic fertilizer for your garden. I will be talking more about Tero in the next week or two.
But back to Thanksgiving. The dinner was hosted by my stepmother, who prepared a turkey, mashed potatoes, broccoli salad, and Butternut squash soup. I prepared Roasted Brussels Sprouts with Mushrooms and Onion while my sister made a mixed green salad. Everything was delicious! Our Thanksgiving gathering was small by our own account – only eight people and everyone had received two vaccines.
In our family, Thanksgiving dinner musts include turkey, stuffing, gravy, cranberry sauce, mashed potatoes, Brussels sprouts, Butternut squash casserole or soup and pumpkin pie. I decided to dress my Brussels sprouts up a bit by adding mushrooms and onion and roasting them in Mina Single Origin Extra Virgin Olive Oil and Balsamic vinegar. If you didn’t enjoy eating Brussels sprouts as a kid (*puts hand up), do yourself a favour and try them roasted. They taste much better this way!
I love trying new extra virgin olive oils because each one has a distinct flavour. Mina Single Origin Extra Virgin Olive Oil has a pleasingly pungent flavour and is not heavy. The extra virgin olive oil definitely offset the bitterness of the Brussels sprouts! You may not be aware but many extra virgin olive oils are blended. Mina Single Origin Extra Virgin Olive Oil is made from olives that are grown and harvested on the Mina family farm in Morocco. You can purchase Mina Single Origin Extra Virgin Olive Oil at Sobeys.
I hope you are having a great Thanksgiving weekend. Let me know in the comment section if you get a chance to try Roasted Brussels Sprouts with Mushrooms and Onions. This is also a great recipe to make for Christmas dinner!
You might be interested in reading, “Butternut Squash and Apple Soup with Swiss Cheese“.
- cutting board
- sharp knife
- two large pans
- parchment paper
- 64 Brussels sprouts I allowed 8 Brussels sprouts per person.
- 2 packages mushrooms
- 1 red onion
- 5 tablespoons Extra Virgin Olive Oil I used Mina Extra Virgin Olive Oil but you can use any brand.
- 1 tablespoon Balsamic vinegar
- 2 teaspoons Balsamic vinegar
- 1/4 teaspoon garlic powder OR 2 garlic cloves
- 1/8 teaspoon garlic powder OR 1 garlic clove
- Wash Brussels sprouts and slice off ends. Slice Brussels sprouts in half. The hard shell should fall off the sprouts easily when you slice them. Discard shells.
- Heat oven to 425F.
- Peel onion and slice into thin strips.
- Wash and slice mushrooms.
- Place Brussels sprouts and onion in a bowl. Add 3 Tablespoons of extra virgin olive oil, 1 Tablespoon of Balsamic vinegar, 1 minced garlic clove (or 1/8 tsp of garlic powder if using) and pepper to taste to bowl. Stir to combine ingredients. Place Brussels sprouts and onion in a large baking pan lined with parchment paper. Roast for 30 minutes or until Brussels sprouts are caramelized (lightly browned).
- Place mushrooms in a bowl. Add 2 Tablespoon of extra virgin olive oil, 2 teaspoons of Balsamic vinegar , 2 minced garlic cloves (or 1/4 tsp or garlic powder if using) and pepper to taste to bowl. Stir to combine. Place mushrooms in a large baking pan lined with parchment paper. Roast in 425F oven for 18-20 minutes or until mushrooms are lightly browned.
- Combine Brussels sprouts, onion and mushrooms in a casserole serving dish and serve immediately.