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Oven Roasted Brussels Sprouts Recipe

With Chevre, Chilies and Fresh Parmesan

Thanksgiving is one of the nicest Canadian holidays. It comes at an excellent time of year, weather-wise (we in southern Ontario are being spoilt with a second summer). It crosses religious boundaries. And while it seemingly borrows from the Americans, our Thanksgiving is, in fact, uniquely ours: Martin Frobisher, an early English explorer, arrived in Newfoundland in 1578 and celebrated with a feast in gratitude for his safe arrival (a full forty-three years before the Pilgrims donned big hats and buckled shoes for their iconic repast).

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Three things comes to mind when we reflect on our childhood Thanksgivings: how one of us loved stuffing so much that tantrums hovered when other people helped themselves; how one year our great-grandmother (elegant in a faux-Chanel suit and an apron) dropped the roasted bird on her carpeted kitchen floor, dusted off the fluff bunnies, and served it up; and how we both loathed the smell of plain steamed Brussels sprouts.

Years later, we have learned to share stuffing (mostly); we all dress up for the family dinner; and, with apologies to our mother (an excellent cook), we’ve gussied up the Brussels sprouts to tasty effect.

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Happy Thanksgiving, all.


1 pound Brussels sprouts, washed, trimmed and halved
2 tablespoons olive oil
1 teaspoon dehydrated garlic (not garlic salt!)
½ teaspoon dried chilies
Sea salt and fresh pepper
¼ cup chevre--crumbled
¼ cup shaved Parmigianino Reggiano 

 Place the Brussels sprouts in a mixing bowl, drizzle with olive oil, season with chilies, salt and pepper and toss well to coat thoroughly.

 Place sprouts on a parchment-lined baking sheet and roast at 450F for 15-20 minutes or until crisp and brown.

 Transfer sprouts back to a mixing bowl and dress with crumbled chevre and shaved parm.

 Serve in a fancy China bowl and season with cracked pepper.

Makes 4-6 side servings