Tomorrow’s the day! I hope everyone’s prepping, baking, and cooking is going smoothly. ❤️
For the final side on our Samin Nosrat Friendsgiving menu, I made her Brussels Sprouts in Saor, a bright, savory, and just sweet enough recipe.
Saor is a classic Venetian sweet-and-sour mix of silky sautéed onions, toasty pine nuts, wine-soaked raisins, white wine vinegar, and a bit of sugar, traditionally spooned over sardines. Samin’s version includes saffron (which I forgot to pick up), so we went without.
The onions get layered over roasted Brussels sprouts, finished with a shower of parsley and a squeeze of lemon. It’s punchy and the perfect way to work some greens (and a little acid) onto a holiday table.
The best part is everything can be made the day before, stored separately, then combined and served at room temperature. One less thing to juggle when the oven is already doing the most.
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: white wine
Recipe on NYTCooking (unlocked)
