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2024 Thanksgiving Menu and Meal Prep Timeline

* image These past few months have been busy for our family, especially since our oldest joined a local swim team. Between juggling our work schedules and balancing school with practices... we're all pretty wiped out. Although it's a lot of work, I'm looking forward to Thanksgiving. Preparing the holiday meal for our family fills my heart with joy, and I can't wait to get started. To make things easier for me, I don't deviate much from  our first Thanksgiving  as a family. The dishes I make are familiar ones, and the recipes for them live at my fingertips. Keeping the same menu year after year means I don't have to spend time researching recipes or planning a new one. Here are my tried-and-true Thanksgiving recipes, as well as my prep timeline for the big day!
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Roasted Brussels Sprouts and Caramelized Onions over Couscous

Roasted Brussels Sprouts and Caramelized Onions over Couscous | Taste As You Go

Long holiday weekend over. Brain fried. Body exhausted.


Brussels Sprouts | Taste As You Go

Brussels Sprouts | Taste As You Go

Let's jump straight to the recipe. Just this once.

Roasted Brussels Sprouts and Caramelized Onions over Couscous
Yield: 2 servings | Printable Recipe

INGREDIENTS
  • 1 pint Brussels sprouts
  • 4 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 1 medium yellow onion, caramelized
  • 2 servings couscous, prepared according to package directions
  • Extra-virgin olive oil, for drizzling

INSTRUCTIONS
  1. Preheat oven to 450°F.
  2. Wash and dry the Brussels sprouts. Trim off the ends of the sprouts, remove the outer leaves, and then cut them in half. Set aside.
  3. Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the sprouts to the skillet and season with salt and pepper. Cook for 5 minutes, browning the cut side of the sprouts.
  4. Transfer to the oven and bake for 15-20 minutes, or until the sprouts are tender. Meanwhile, caramelize the yellow onion.
  5. Spoon the couscous into two bowls, dividing evenly. Top with the roasted Brussels sprouts and caramelized onions. Drizzle with extra-virgin olive oil, to taste. Serve immediately.
Recipe by Michelle Rittler, Taste As You Go

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