Last week was the kickoff for my new cooking series “Denise’s Table.” We had a lovely evening of holiday dishes, party tips and great company.
This week’s recipe, Millet with Cranberries, Chestnuts and Brussels Sprouts, was featured at Denise’s Table — and will be on my Thanksgiving table, as well! Chef Karina has a way with millet, that ancient grain that has all of the wonderful nutritional properties of quinoa but not the cost.
The dish also features Brussels sprouts, a tiny member of the cabbage family. You can prepare the Brussels sprouts one of two ways — raw, as described in the recipe, or roasted, as shown in our photo. Or use them both ways! Either way, this is a delicious dish that deserves a place at your Thanksgiving table.
Have a delicious Thanksgiving and a great holiday weekend,