Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be a fantastic meal in and of themselves. TABLE’s Italian correspondent, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she once lived, with the culinary wisdom of Europe, where she was born and raised and currently resides. Buon appetito!

This quick and easy side dish uses only a few basic ingredients but turns out super delicious. Adding the fried onion is optional but gives the dish extra crunchiness.

Can I Make This Dish for Non-Vegetarians?

For a non-vegetarian option, cook 3/4 pound diced bacon in a skillet until browned and then transfer it to a paper towel to drain. Cook Brussels sprouts in the bacon fat and follow the recipe. Add back the bacon towards the end and serve, omitting the onion.

Photography, Styling, and Recipe by Sara Ghedina 

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