Nutrition Nuggets: Fill empty plates for Thanksgiving

Thanksgiving is supposed to be the day we count our blessings and gather around a table filled with good food. But the holiday will feel very different this year.

The Central Pennsylvania Food Bank is reporting one in 20 people living in central Pennsylvania are experiencing food insecurity for the first time as a result of the pandemic. Of those individuals, one-third are children.

No one should ever have to worry about having enough food to feed their family — especially at Thanksgiving.

The Central Pennsylvania Food Bank needs the support of the community now more than ever to help our friends and our neighbors in need this holiday season. Together we can, give hope now.

Brown butter Brussels sprouts

2 pounds Brussels sprouts, halved

2 red onions, cut into 1/2-inch-thick wedges

2 tablespoons olive oil

Kosher salt


4 tablespoons unsalted butter

1/3 cup sliced almonds

1/4 cup golden raisins

2 tablespoons fresh lemon juice

Heat oven to 400°F.

On a large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.

Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming.

Add almonds and cook, stirring until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine.

When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.

For more information on the Food Bank and how you can give hope now and end hunger, please visit www.centralpafoodbank.org or search Facebook for CentralPAFoodBank.


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