OK OK, I know I haven’t shared more Thanksgiving recipes with you. The truth is, I’m a last minute kinda gal. To me, Thanksgiving could be months away – it’s not even on my radar!
But I realize that most normal people have been planning their Thanksgiving recipes for a while now and have probably figured out their menu.
If you haven’t planned yet and you’re last minute like me or there’s wiggle room on your menu – you’re going to want to give this casserole a shot.
To be completely honest, I didn’t know how this Marcona almond-maple cream sauce was going to turn out. I thought it might be too blah and not have enough flavor to take the place of a cheesy, milky goodness that’s typical of a casserole of this kind.
Boy, was I wrong. It’s pretty crucial that you use Marcona almonds – they’re a Spanish almond that’s a bit sweeter than the typical almond you buy in the store. I opted for roasted unsalted, but if you can’t find unsalted, slated is fine – just don’t season with salt anywhere else.
The brussels sprouts and raisins offer another savory and sweet touch and a great texture. Of course, we’re using spiralized sweet potatoes here as the layers – their sweetness marries well with the maple in the cream sauce and the raisins.
This casserole is easy to make and can be prepared early in the morning, put in the fridge and then cooked later, closer to the time of Thanksgiving. Let’s talk prep:
And what it looks like after you take it out of the oven:
To shred the brussels sprouts slice the top bottoms off and then slice them into quarters or thirds, lengthwise. Or just take a knife and chop until they look shredded – there’s no specific way they really need to be “shredded,” just as long as they aren’t in thick chunks – you want them leafy.
If you want to avoid using added sodium and loathe broths, you can swap in almond milk for the vegetable broth here – it will create a slightly thicker consistency that’s just as delicious.
I’m sorry for the delay in the Thanksgiving recipes! I’m going to do a roundup tomorrow to make up for it, I promise!
What’s your favorite Thanksgiving dish?