The history of Thanksgiving in Canada goes back to the year 1578, when the explorer Martin Frobisher returned safely after trying to find a a northern passage to the Pacific Ocean. Since then, Canadians have sort of amalgamated the harvest festival held in England, and the football festivals held in the U.S. Here in Canada, the Canadian Football Leage holds a nationally-televised doubleheader known as the "Thanksgiving Day Classic". What football has to do with Thanksgiving, I have no idea, but I suppose it gives the men something to do while the women
In Canada, the traditional Thanksgiving dinner is turkey with all the trimmings, and dessert of pumpkin pie, or perhaps a pie made with a harvest fruit. It's all good. To me, turkey dinner is just an excuse to eat Brussels sprouts. Turkey, mashed potatoes, vegetables, gravy, cranberries ... pshaw ... bring on the Brussels sprouts, and lots of them. I have discovered a new recipe for Brussels sprouts. Even folks who say they don't care for Brussels sprouts will love them done this way.
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1 teaspon salt
1/2 teaspoon freshly ground black pepper.
Trim the Brussels sprouts, removing the loose leaves. Cut an "X" in the stem. You can cut the sprouts in half if you like, but it's not necessary. Put the sprouts in a bowl and mix them together with the olive oil, salt and pepper. Place them in a pyrex baking dish or on a cookie sheet and put them into a pre-heated 400 degree oven. Roast them for 35 to 40 minutes, stirring them occasionally. They will caramelize and develop a lovely caramelized colour and flavour. Omigoodness... Better than chocolate. No ... really! Better than chocolate. But Brussels sprouts are delicious any way you cook them...
Happy Thanksgiving to all my Canadian friends, and I hope you have the chance to spend some time with your family and friends. And remember, on Thanksgiving weekend, d.i.e.t. is a four-letter word.