Recipe courtesy of Chef Marcus Guiliano, Aroma Thyme Bistro in Ellenville
“The beauty of this dish is that it can be enjoyed many different ways,” says Marcus Guiliano, owner/chef of Aroma Thyme Bistro. “The addition of cooked bacon or a few drops of aged balsamic vinegar complement this dish perfectly. Cook extra and keep in the refrigerator for up to five days to serve with Thanksgiving leftovers.”
Serves 8-10
1 ½ lb Brussels sprouts, cut in half, ends trimmed and yellow leaves removed
3 Tbsp coconut oil
¼ tsp sea salt
¼ cup blue cheese crumbles
Freshly ground black pepper, to taste
Preheat oven to 400°F. Place trimmed Brussels sprouts, coconut oil, and sea salt in a bowl. Mix and make sure the Brussels sprouts are coated completely. Pour onto a baking sheet and place cut side down. Roast in the preheated oven for 25 to 35 minutes, reducing heat when necessary to prevent burning. Brussels sprouts should be dark brown, almost black, when done. Toss cooked Brussels sprouts in a bowl with half the blue cheese. Serve in a bowl and garnish with the remaining blue cheese. Add fresh cracked black pepper to taste.
Chef’s Note: Save any of the raw Brussels sprout leaves that have separated before cooking and add them to a salad.
Aroma Thyme Bistro
165 Canal St, Ellenville; 845.647.3000
Aroma Thyme Bistro will be open on Thanksgiving Day, serving a traditional Thanksgiving dinner, a Vegan Thanksgiving option, and their regular menu.
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