Level Up Your Thanksgiving Table with These Veggies

All right, folks, listen, I'm back at it again. Listen, this is what we're doing. We have three veggie dishes we're doing today. You let me know in the comment section below which one, if not all of these, will make it to your Thanksgiving table. And don't forget, drop a hashtag, Feast Mode, so I know that you've locked in with me. And you know how I always start them off. Let's get it. Okay, everybody, look, so this is what I want you to do. I want you to look at these ingredients, right? You guys are gonna see them on the outside. It's gonna be a couple of things I'm gonna really showcase in the video, and these are the balsamic vinegars. These right here are gonna be nice, and you're gonna trip out when I tell you these flavors. Looking at this and seeing that we got all three recipes right here, so we really don't have that many ingredients. I'm telling you, don't let the lack of ingredients fool you. Simple does work. Each one of these individual recipes is on my website. That's SmokingandGrillingWithAB.com, and that's W-I-T-A-B.com. We're gonna start with Brussels sprouts first, right? So let me go ahead and get my work area together. I'm gonna show you, it's not a whole lot we gotta do to this, you know what I mean? But the first thing we're gonna do is, since we're doing this, we're gonna set our oven. We're gonna preheat to 425. All right, now I'm set up, right? So listen, the first thing I wanna do is, I like to make sure that everything is dry. When you cut these, you wanna look in the inside, right? So I got my knife, I got myself a bowl. All we gonna do is halve these. Let's just talk about which way we gonna halve them. We gonna halve them this way, right? You can put them this way. In actuality, I'm gonna take one, and I'm gonna do it this way. I just wanna show you what it'll look like. And that's the way it'll look. It's up to you which way you wanna do them, but I prefer them to halve them so that I get the top part and the bottom part. I don't wanna split the stem down the middle. If you see any like the loose leaves or whatever, I'd go ahead and take those off now. Things are gonna loosen up in just a minute, but we just go ahead and halve these just the way you see me doing them. Okay, so I halved them all up. Look, I did like half and half. You see how I split them down the middle? I'm trying to figure out which way looks the best. This is probably gonna be the best way, you know, give me the best presentation, all right? Since I cut them in half, we like doubled amount of Brussels sprouts that we have. I just wanted to let you know, you guys gotta keep yourself some hot soapy water, you know, at the side. And I'm just gonna have whatever I plated in to wash and I'm done. That's what makes, you know, cooking in the kitchen, you know, so enjoyable, right? First thing I'm gonna do is I'm gonna take this. Now this is my garlic infused olive oil, right? So I'm gonna go ahead and just pour a little bit of this on here like this. When I say a little bit, I'm gonna make sure that all of it, cause I'm gonna get in there with my glove. You'll see, look. And then you wanna be a little delicate. I don't know how fresh or how good of the Brussels sprouts did you guys if you're going that way. This right here is fire. That, with just a raw Brussels sprout, just leveled this up automatically. Now I want you guys to let me know this also down in the comment section below. How many of y'all eat the Brussels sprout? Somebody told me this might be a musical fruit. Is that true? I got two ways I can season this, right? Cause we gotta add salt and pepper to it. Now I'm gonna show you this right here. This is branch and vine bacon sea salt, which happens to be a vegan product. It's the way they make this that gives it that aroma, that aromatic that, you know, that says it's bacon. Gives it a smoky flavor, right? So if I was going to use this, then if you guys look right here, let's see, one of these say hickory. Now these are my balsamics. Okay, this is it right here. I would probably keep up with the smoky theme and go this way, right? But I'm gonna put this back over here. For those of you guys that don't have the product, what you wanna do is you wanna go to my website. It's not about me selling nothing or nothing like that. Like things that I use, that you constantly see me use on there, I try to find, you know, those type of bargains and then put them out there in the universe. To be honest with you, making Brussels sprouts is really only like so many ways we can do this, right? These have been tried and they true. You know what I mean? So if you guys got kosher salt, what you wanna do is you just wanna add some kosher salt to it. I'm gonna add a couple of pinches to it, right? Now we already got it, you know, drenched. Well, not really drenched, but it's coated with the garlic infused olive oil, right? I do like to use fresh black cracked pepper. I ain't gonna lie, I'm still finna give it a pinch of this right here. This right here is fire. Just a little bit. I don't know if I was clear earlier. I wanna say you wanna take your time with this. It's almost like you really wanna like fold it. I just want, meaning you wanna not overwork it. Cause if you do, if you look, look, the more you work it, the more did your Brussels sprouts will start to shred. Okay, so look, look at that right there. I went ahead and hit it with just a little bit more salt on the top. These veggies will take it. Trust me folks, it's not a lot of salt, right? So now I'm gonna go ahead and put it in my preheated oven, right? So when I put it in here, look, the total time is only gonna be about 25 minutes. So I'm gonna say at 13 minutes, I'm gonna take them out and I'm gonna flip them over. Actually, because they're making the sauce that I'm gonna coat these with, using that balsamic vinegar, what we're gonna do is we're gonna go ahead and make that sauce when I take them out and just flip them over. All right, so now what we're gonna do is we're just gonna flip these over. Now here's where we're gonna get ourselves a little bit of color, right? I can feel that they softening up. And this takes a minute. It depends on how many of these you have. So look, I'm not gonna bore you. Let me just go ahead and get these flipped. And then I'm gonna show you what I'm gonna do. All right, so when I said, I'm gonna show you what I'm gonna do next, I'm gonna do nothing. You see, I got them turned over. They started to brown when it was on the pan, right? I'm gonna put them back in here. And then we're gonna go for the remainder 12 minutes. Now that could be, you know, more than 12 or right at 12. Reason I'm saying that, it depends on your oven, right? We just want these to brown up a little bit and you want them to become, you know, like nice and soft, but yet still hold their shape. Let's do it like this. Take your parchment paper, right? Let's just bring it like this. Hope we don't drop none. But you see this right here? Look at that money. Okay, so now we're getting ready to do our zucchini and squash, right? So this is gonna be really, really simple, folks. Again, it comes down to the grease that we season with that separates it from the rest, right? So I'm gonna just go ahead and cut this back end off of this. You guys can see what that looks like. Let me just cut this little neck off right here. I like for it to be this way. Now I'm gonna go ahead and cut it down the long way, right? Now that we have it like this, I think now I'm gonna go ahead and just cut them down. Now, don't forget that these are gonna be the bites that everybody gonna, you know, eat. Now you can do it like this, or I gotta show you this part. You can take it and then we can quarter it. If you want to quarter it, there you go. Like if I'd have cut this like a thinner slice, we could have had it that way. We could have left it like this, but the objective is to have them all the same size. So while we have them in the oven, they're all ready at the same time, right? All right, so look, now we got them half, quarter. I even left a couple like this. Only thing about this, when you leave them in the slices, I like to do slices when I'm doing it in a pan. You know what I mean? But if you're gonna do them this way, this takes up a lot of room, but we'll see what we got. Now, remember the garlic infused olive oil? Check this out. We gonna bring that over here and do the same thing we did with the Brussels sprouts, right? We're using the, you know, top-notch ingredients. I cook like this all the time, you guys. You know what I mean? But if you guys are not doing that and you want to do something special, then I got you. You can either make your own garlic infused, but this right here is something special. It's actually imported from Italy. You know what I mean? It got to be good. It's the originator and the home of. Now, again, I can use regular kosher salt, which most of you guys have. You know what I mean? Or we can do something like a baking sea salt, but I got something else I want to show you guys. I want you to pay attention to this one right here. Okay, so I want you guys to pay attention. Look at this right here. This is what's inside of here, right? This is that black garlic sea salt. Look at that right there. You see, it's really, really granulated, but this right here works wonderful. Don't forget, it's the holiday. We leveling up. You know what I mean? If you never, ever do it, but you want to do it from here and you want to do it for all them big holidays, right? Or whenever somebody coming over and you trying to just let them know that, hey, you chefing, you know what? This is what you need. You got to have these. We already put garlic infused olive oil on everything, right? So now I'm going to go ahead and just add it. And if you want, remember I told you, it's really, really granulated. Look at it right now. You can see it. Almost look like, you know, like cracked pepper, like a coarse cracked pepper, right? But don't forget, that's a sea salt. Ooh, my goodness. And what I do like about this one though, you can see it on here and you can decide, like, do you need a little bit more? All right, so now let's address the garlic powder, right? I do still add that on there because you can see how the salt plays a part, right? But that's not going to give us that total that we looking for. Just that little bit of garlic, you know, garlic powder. Now we tumble this, you know, work this back and forth. You know, make sure it transfers over to everything. You don't want some to have garlic powder on it and some that don't. So now that we have it like this, I'm telling you, we got a good mix, folks. Now, what I'm going to do is I'm going to get ready to put it on this pan, right? I got parchment paper down. Let me just go ahead and just add this over here. We're going to spread this out and then we're going to pop this in the oven that we preheated down at the bottom for 425 degrees. And then we're going to go ahead and set a timer. All right, so now I'm going to put this in the oven. So look, the whole total time is, it's going to be a little bit different from the Brussels sprouts, right? This only goes in for like 15, 20 minutes. You know what I mean? So let's go ahead and set a timer for about 17 minutes and take a look at it. All right, so here you can see. So what you're going to need is like a couple of trays. It depends on how many people you got going. You know what I mean? If you're going to go ahead and make these and, you know, do them in the oven, really it's like hands-free, hassle-free, right? So once you put these in there, I would just say probably put yourself like four trays. You know what I mean? And that should be enough to, you know, feed your people. Now I'm going to put this in here along with these Brussels sprouts. I got this on 200 just to keep it warm, right? Cause I got to take pictures of it and I need everything ready. Now we're going to do green beans. I'm going to use a half a stick of butter, right? Let's go ahead and get this melted. I had this pan going for a minute, but that's where I want it nice and slow. I'm going to set this off to the side. And then, you know, these already been cleaned, you guys. I'm going to show you, this is super easy to make. So it gives you like a, just a different look. Cause you want to have multiple things on your table as far as veggies, right? Greens are going to go, but some people, you know, they want to do something different or they want to do greens and, right? So I'm going to show you this part right here. All right, so now I'm going to go ahead. We already melted. We got some good heat in our pan. I'm going to go ahead and just add these like this, right? Now the butter is really to help it saute. You guys got to look at that. You want to make sure all your green beans have butter on it. This helps it cook and become soft, but you'll start to see it. Right now they're still hard. Actually, I'm going to go ahead and add just a little bit more butter to it, right? So we'll do that. Let me check my heat. Make sure I'm at medium. So as this melts, then we're going to cook these down until they get a little soft, right? Then we're going to season them up. You remember how sometime I tell you guys some, you know, simple works, but the presentation on these is going to be nice. You know what? After I was looking at this, I went ahead and added the rest of it in here, right? You know what I mean? Just went ahead and put all of the butter in here. It's all covered. I like what I got going on right here, right? I can see the heat. Look at the butter right there. It's not browning. Tell me we doing a good job at sauteing it, right? So now I'm going to go ahead and just dust this a little bit with my garlic powder. Right? I'm going to give it another whirl too though. All right. So now we come with your Creole kick. Now I'm going to truly just dust it like that. And that's it, right? We just want to get a little flavor. You know what I mean? A little bit of pop. You get a little bit of heat. You can also add yourself like a half a teaspoon or even a quarter teaspoon of red pepper flakes. You know what I mean? For those of you guys, whoa, whoa, whoa. What happened back here? Right? Are you guys kidding me right now? Now, I'm going to go ahead and put the lid on the top, keep everything in there, and we're going to let these saute. I'm going to say this is going to probably take about like anywhere between five to 10 minutes. I would check it every five minutes. Okay, so look, these are done. You know what I mean? It's up to you how soft you want these to be. You know what I mean? That's totally up to you guys. You know what I mean? Some of you guys like them to be soft, but you still want to have a little bit of texture. So you want it to have that little bit of a pop. You know what I mean? That's the way I kind of like mine. Now, I want you to look at these. Now, you know you can add chili flakes. Just sprinkle some over the top if you want to go ahead and get yourself a little bite. Right? You see this little buttery goodness down in here? We're not going to leave that back in. No, sir. We're going to go ahead and put this in here also. Now, you guys make as much and as many as you would like. You know what I mean? But look at that right there. Don't that say, you know, holiday or Thanksgiving? To me, all of these recipes that I'm making for you guys got their steakhouse vibes. Okay, folks. So look, you guys can see them. You know what I mean? All of these are perfect. And then, you know what I got to do? I got to like take some pictures of them right now. Right? But I'm telling you, they fine. I'd have had it. You see the Brussels sprouts probably look a little smaller. I had a little mound going on earlier, but you know, I just been knocking them back. So look, that's how we get down with these veggies, right? Green beans with the perfect snap. You know, squash and zucchini baked to perfection. And the balsamic honey. You know, Brussels sprouts bringing that all the way home. You know, all that good Southern home, you know, flavor to you. Ain't nothing boring about none of these veggies. You guys just trust me. Let me know what you guys putting on your plate for this Thanksgiving. And you know what that being said? Don't forget, this is hashtag fish mode and I'm out y'all. Peace.