This simple, satisfying side rounds out any Thanksgiving dinner. The recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue along with the article State of Grace.
Yield: serves 6-8
- 4 tbsp. unsalted butter
- 1 <sup>1</sup>⁄<sub>2</sub> lb. Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise
- Kosher salt and freshly ground black pepper, to taste
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. fresh lime juice
- Melt butter in a 12" skillet over medium-high heat. Add sprouts, salt, and pepper and cook, stirring occasionally, until sprouts begin to brown and wilt, 6–8 minutes. Remove from heat and stir in lime juice; serve immediately.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.