Brussels sprouts have come a long way from the overcooked version many of us remember from our childhood and the modern way of roasting them has completely changed their reputation. High heat transforms the Brussels sprouts into something sweet and caramelized, with crispy edges and a soft center, and once you try them like this, it is hard to go back.

I make this simple roasted version all the time. It is quick, and almost impossible to mess up. A little olive oil helps them brown beautifully, and a squeeze of lemon at the end wakes everything up. Drizzle with parmesan cheese and it is suddenly the one dish everyone talks about.

Notes

You can make this recipe in either the oven or the air fryer. The oven gives you deeper caramelization, while the air fryer makes them extra crisp in less time. Both methods work well, so choose whatever fits your schedule.

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Pin

Print

Recipe: Roasted Brussels Sprouts

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 9 oz Brussels sprouts (250 g)

• 1 ½ tablespoons olive oil (15 to 22 ml)

• ½ teaspoon kosher salt

• A few grinds of black pepper

• 2 tablespoons grated Parmesan

• 1 teaspoon lemon juice, added after cooking

Directions

• Air fryer directions
• Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper.
• Place the sprouts in the air fryer basket in a single layer.
• Air fry at 375°F (190°C) for 10 to 14 minutes, shaking the basket halfway through, until browned and crisp.
• Add lemon juice and grated Parmesan before serving.
• Oven directions
• Preheat the oven to 425°F (220°C).
• Trim the ends and remove any loose outer leaves. Cut the Brussels sprouts in half.
• Place the sprouts in a bowl and toss with olive oil, salt, and pepper until evenly coated.
• Spread them on a baking sheet, cut side down.
• Roast for 20 to 25 minutes, until the cut sides are deeply browned and the outer leaves are crispy.
• Remove from the oven and add a small squeeze of lemon juice. Taste and adjust the seasoning if needed.
• Sprinkle with grated parmesan cheese and serve right away.

Ninja Air Fryer 4-in-1 Pro

$79.99

I’ve had really good experiences with the Ninja air fryers. They're easy to use, the quality feels solid, and the results are consistently great. I’ve had really good experiences with the Ninja air fryers. They’re easy to use, the quality feels solid, and the results are consistently great. I like that you don’t have to fuss around with settings to get good food out of it. Vegetables turn out crisp without drying out, and chicken comes out juicy with a nice golden crust. It’s one of those kitchen gadgets that actually lives up to the hype and ends up being used all the time.

Buy Now

Affiliate link: I might earn a commission if you make a booking, at no additional cost to you.

11/26/2025 05:00 am GMT

Turkey gravy is an important part of a complete Thanksgiving meal. When you make it from scratch with a simple giblet stock and the drippings from your roasted turkey, you get a deep, savory flavor that lifts everything else on the table. It is the kind of gravy that pulls the whole meal together. My experience is that there is never enough gravy, so make sure you make a big portion so there’s enough gravy for the leftovers the following day.

Notes

You can take the drippings from the roasting pan about 30 minutes before the turkey is ready. Add them to the gravy and let it simmer for a few minutes. This gives the gravy its final flavor, and you only need to heat it up before serving.

Add more or less stock depending on how thick you like your gravy. If it becomes too thick, add a splash of water. If it is too thin, let it simmer a little longer.

If you want a traditional textured gravy, stir in the finely chopped cooked giblets and neck meat. If you prefer a smooth gravy, strain it before serving.

Make a generous portion. Leftover gravy is great the next day with turkey sandwiches or mashed potatoes.

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Pin

Print

Recipe: Turkey Gravy

Servings

4

servings and enough for leftovers the following day

Cook Mode

Keep the screen of your device on

Ingredients

• Giblet stock

• Turkey neck and giblets

• 1 small onion, quartered

• 1 carrot, peeled and cut in chunks

• 1 celery stalk, cut in chunks

• 1 bay leaf

• 6 black peppercorns

• 4 cups water (~1 liter)

• Salt to taste

• Gravy

• 3 tablespoons butter (~ 40 g)

• 3 tablespoons all purpose flour

• About 3 cups giblet stock (750 ml), or as much as you have

• 1 cup turkey drippings and juices from the roasting pan

• Salt and black pepper

• Optional: finely chopped cooked giblets and neck meat

Directions

• Make the giblet stock
• Rinse the neck and giblets.
• Place them in a pot with onion, carrot, celery, bay leaf, peppercorns, and water.
• Bring to a gentle simmer and cook for about 1 hour.
• Skim off any foam and season lightly with salt.
• Strain the stock and set aside.
• If you want a traditional textured gravy, finely chop the cooked giblets and the meat pulled from the neck.
• Make the gravy base
• Set a medium pot over medium heat.
• Add the butter and let it melt.
• Whisk in the flour to form a smooth paste.
• Cook for 2 to 3 minutes until the roux turns pale golden and smells slightly nutty.
• Slowly whisk in the giblet stock. Start with a small amount to loosen the roux, then add the rest.
• Bring to a gentle simmer and let the gravy cook for about 10 minutes.
• Season lightly with salt and pepper.
• Turn off the heat and let the gravy wait until the turkey is done.
• Finish the gravy with turkey drippings. Use a spoon or small measuring cup to scoop up the hot drippings and juices from the roasting pan. Pour them directly into the gravy pot. Stir well and keep the gravy at a gentle simmer. Serve hot.