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COOK AN AYURVEDIC THANKSGIVING MEAL

This dish includes bitter Brussels sprouts and juicy pears to bring a bit of lightness to a Thanksgiving meal traditionally dominated by heavy, predominantly sweet dishes. Roasted with fennel, coriander and cumin seeds and topped with lemon juice, it becomes a mild digestive. Happy Thanksgiving!

AIR: In moderation I FIRE: Yes I EARTH: Yes

AIR + FIRE: In moderation I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 3  l  Difficulty: very easy  l  Prep time: 10min  l  Total time: 55min

Ingredients 

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon fennel seeds

• 3 tablespoons ghee (here)

• 2 pounds Brussels sprouts, trimmed and halved

• 2 pears, cored and cut into wedges

• 6 shallots, quartered

• 10 fresh thyme sprigs

• Himalayan salt and ground pepper

• 1/2 lemon, juiced

Steps 

1. Preheat oven to 450F.

2. In a medium frying pan over medium heat, dry-roast the coriander, cumin, and fennel seeds, stirring constantly, until fragrant, 3–5 minutes.

3. Add ghee to the pan and toss the Brussel sprouts and pears until evenly coated.

4. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.

5. Roast until Brussels sprouts are tender and browned, 40-45 minutes, tossing the sprouts halfway through.

6. Drizzle with lemon juice and serve warm.