My oldest son hosted our Thanksgiving dinner this year. Well, what I really mean to say is that my daughter-in-law hosted Thanksgiving dinner this year.
While Isaiah works hard to provide for his family, so does Riely, and let’s face it, she’s the one that does the majority of the holiday prep.
Nearly 40 guests were invited into their gorgeous new home, where we feasted on not one, but two, delicious smoked turkeys. I brought the mashed potatoes and pumpkin dump cake; all other the sides, salads, and desserts were provided by the rest of the grateful guests.
The roasted Brussel sprouts with a balsamic-honey glaze were a stand out!
Ingredients:
2lbs Brussel sprouts, trimmed and halved.
1/4 cup Olive oil
1 teaspoon each:
garlic powder
thyme
oregano
paprika
black pepper, and
sea salt
Glaze
1/4 cup Balsamic vinegar
1/4 cup Honey
Directions:
Place prepared Brussel sprouts in a large bowl, toss with olive oil and seasonings until evenly coated (add or subtract seasonings as you desire, you know me, I use recipes as guides!)
Spread seasoned sprouts on a shallow baking pan and place in preheated 425 degree oven.
Meanwhile - combine vinegar and honey in saucepan and heat until mixture begins to reduce and thicken.
Roast sprouts until tender and some have begun to blacken - about 25-30 minutes, turning occasionally.
Remove from oven, drizzle glaze over the top, stir to coat and return to oven for approximately 5 more minutes.
Serve hot.
Add cooked bacon or sausage crumbles to the roasting mixture if desired.
Even the kids gobbled these tasty little morsels up! They are super easy to prepare and a nutritious side to any family meal, but fancy enough to serve at your holiday dinner party!
(If you’re as lucky as me, after dinner you’ll get a live musical performance! Because, while my son may not be a domestic wonder, he - and our good friend Sharif - can sure play guitar and sing!)