All I did was blink and it was November!! Did the same thing happen at your house or do I live in some strange time warp? I've looked at the calendar ten times and sure enough, it's really here.
Honestly, I don't know how I missed it considering the Pinterest inspired Fall display on my front porch or the fact that I love Thanksgiving. Ok, I admit it, I love all the flavors and comfort of Fall foods, not just Thanksgiving. Due to this love my family passed the holiday cooking torch over to me many years ago and I changed all the rules. Who needs menu rules? Where's the fun in that?
Every year I search magazines and the internet for new recipes and stash them away for "the big day". New rule: make something you've never made before.
Spending time in the kitchen looking over recipes with my Mom and the excitement of bringing these beautiful foods to the table has become some of my most cherished memories. Some of those recipes made it to the 5 star rating of being served again and again. Some made us question ordering Chinese food instead of eating it! Either way the day was everything we wanted....We were together.
Whether your holiday consists of two people or twenty don't be afraid to break some rules, find inspiration and make some new, soon to be family favorite, side dishes. No need to stress burnt dinner rolls or lumpy gravy. Just take a deep breathe, find the humor and create some of those cherished memories!
Mine and My Mom's First 5 Star Find!!!
Roasted Brussel Sprouts with Honey Mustard Dressing
Gluten-Free Living Magazine
Want kids (or adults) to eat Brussels sprouts? Roast them and add a little sauce—and they’ll disappear. This easy roasting method works great for all root vegetables. Leftover dressing is delicious drizzled over green salad, salmon or any other roasted vegetables.
2 pounds Brussels sprouts ¾ cup olive oil or grape seed oil ⅓ cup lemon juice or rice vinegar 3 tablespoons Dijon mustard 2 tablespoons honey ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
2. Rinse the Brussels sprouts and pat dry. Trim ends and remove any yellow leaves. Reserve.
3. To make the dressing, place oil, honey, lemon juice or vinegar, Dijon mustard, honey, salt and pepper in a small bowl and whisk until ingredients emulsify. Set aside.
4. Place Brussels sprouts in a large bowl and drizzle at least half the dressing over them. Stir until vegetables are coated. (Remaining dressing will keep in the refrigerator for up to two weeks.)
5. Place Brussels sprouts on prepared cookie sheet and roast in preheated oven for 40 to 45 minutes. Check after 15 minutes and toss to ensure that they brown evenly. When done, Brussels sprouts should be golden with crispy leaves and tender on the inside when poked with a fork.
Each serving contains 251 calories, 21g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 309mg sodium, 15g carbohydrate, 4g fiber, 4g protein.