Don’t thanksgiving your brassicas

Roasted Brussels Sprouts with Lime Cream Dressing and Fried Capers

I pretty much turned Brussels sprouts into a savory key lime pie.

When I watched Jacques Pépin make his famous "Salad with Cream Dressing” and explain that heavy cream tempers the bite of acid and even has fewer calories than a dressing made with EVOO, I was like, say no more, Jacques.

Because yes, Brussels sprouts require a creamy and bright lime juice dressing, fried capers, and crispy breadcrumbs to convert me to thanksgiving’s coveted side dish.

If you, like me, look for the high-acid bite in your plate, wishing there were limes to squeeze over turkey or a bite of a pickled jalapeño between green beans, then we're kindred spirits, and this recipe is for you. 

I pretty much turned Brussels sprouts into a savory key lime pie.

It has all the satisfying textural elements of a pie, but this one is deeply