Looking for a veggie side dish for this year's Thanksgiving dinner? How about spicing up some delicious Brussells sprouts!

The Brussels sprout of the Brassicaceae family is in the Cultivar groups of wild cabbage cultivated for its small leafy green buds, which resemble miniature cabbages; Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome.

Brussels sprouts as we now know them were grown possibly as early as the 1200s in what is now Belgium (hence the name, I guess).


6 servings 


3 tablespoons white wine vinegar

3 tablespoons honey

1 cup chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 teaspoons mustard seed

1/4 teaspoon turmeric

2 tubs Brussels sprouts

2 tablespoons celery salt

Black pepper


In a skillet, combine vinegar, honey and stock with a whisk.

Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.

Trim the Brussels sprouts and halve them.

Add to stock mixture and season with celery salt and pepper.

Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Chef Gilligan's Brussels sprouts