I can hardly believe that Thanksgiving is next week. We ordered our turkey yesterday, and I am looking forward to serving a nice meal again this year. A meal that I start preparing the day ahead by baking the cornbread that goes into the stuffing and the pumpkin pie served for dessert. My stuffing, made with sausage and sage, has always been a big hit. I think people like it more than the turkey! This year, I will be serving eggnog as a welcome drink, though a cranberry-Prosecco cocktail may also be a good idea.
But before all that festive feasting, there’s a magazine that needs to be finished! My days are very busy, which means that dinners need to be quick — and delicious. I seriously crave comfort food after a long day of editing!
Yesterday I made a really tasty dinner of orzo with roasted brussels sprouts and feta. Roasting sprouts gives them incredible flavor! Just make sure you use small ones, because the big ones are not as tasty, in my opinion.
Here’s the recipe:
Orzo with Roasted Brussels Sprouts
- 5 tbsps olive oil
- 500g small brussels sprout, cleaned
- 1 tsp herbes de Provence
- 1 tsp dried garlic
- freshly cracked pepper
- fleur de sel
- 3 small red onions, halved and thinly sliced
- 150g feta, cubed
- 1 tbsp chopped chives
- 300g orzo
- semi-sundried tomatoes, to serve
Preheat the oven to 190C and line a baking sheet with baking paper. In a bowl, toss the cleaned sprouts with 3 tbsps of the olive oil, herbes de Provence, garlic and salt and pepper. Spread them over the baking sheet and bake for 30-40 minutes, shaking them every now and then. In the meantime, heat the remaining 2 tbsps of the olive oil and gently sauté the onions over a low heat, stirring occasionally. Bring a pan of water to the boil and cook the orzo for 7 minutes or according to package directions. Once the sprouts are baked, let them cool slightly and tip them into a large bowl. Add the cubed feta and chopped chives to the sprouts and stir well. Drain the orzo and stir (using a fork) through the sprouts and feta. Divide over three bowls and top each portion with the caramelized red onions and a few semi-sundried tomatoes.