One of my favorite times of the year is Thanksgiving. I love the savory scents of sage and rosemary as the stuffing is made, the sweet aromas of pumpkin and apple pies as they bake, and the yeasty smell of freshly baked dinner rolls. My mouth is watering already!
Everyone has foods they hope to see on the table and, in my case, I look for a new recipe for everyone to try. The recipes this month include a couple of family favorites, but most just sounded too good not to include. I’m always looking for a different spin on an old favorite, and my taste testers enjoyed every one.
Roasted Brussels Sprouts
- 2 lbs. Brussels sprouts
- 2 T. olive oil
- 1 t. dry Harissa spice blend
- 3/4 t. sea salt
- freshly ground black pepper
- Preheat oven to 400 degrees.
- Meanwhile also heat a heavy ovenproof skillet.
- Rinse sprouts and dry completely.
- In a medium bowl, add sprouts, oil, salt, pepper and Harissa, and stir until combined.
- Put the sprouts flat side down in the skillet and allow them to sear until golden brown.
- Turn sprouts over and put pan in oven until browned to your liking.
- Remove from oven and drizzle with honey before serving.
- If desired, you can add some red pepper flakes to add heat.