And these are a few of my favorite things! Wishing you all a wonderful Thanksgiving with family and friends.
CRANBERRY RELISH
CRANBERRY BREAD
PUMPKIN PIE

And these are a few of my favorite things! Wishing you all a wonderful Thanksgiving with family and friends.
Autumn brings cooler weather, falling leaves and wonderful vegetables. I’ve become a huge fan of roasted vegetables and loved the idea of combining squash with Brussel sprouts. Adding cherries, nuts and honey were the icing on top of the vegetables.
This is a wonderful dish for a potluck, holiday and just an ordinary night at home.
4 cups Brussel Sprouts, ends trimmed, yellow leaved removed, halved
2 tablespoons olive oil
salt to taste
1.5 pounds butternut squash, peeled, seeded and dubbed into 1 inch cubes (about 4 cups)
1 tablespoon olive oil
3 tablespoons honey (or maple syrup)
1/2 teaspoon ground cinnamon
1 cup chopped pecans or halves
1/2 cup dried cherries (or Craisins)
optional: 2-4 tablespoons honey or maple syrup (I did not add additional honey)
NOTE: You can roast both the Brussel sprouts and the butternut squash on 2 separate baking sheets at the same time .
Assembly
OPTIONAL: For more sweetness, add 2-4 tablespoons or honey or maple syrup…add slowly to desired amount of sweetness.
Adapted from Juliasalbum.com
Brussel Sprouts did not make their way into my kitchen until last year. My early experiences with Brussel Sprouts left me scarred..they were always very bitter and tough. My older daughter, Megan, set out to convert me starting with roasted Brussel Sprout chips. From there I graduated to roasted Brussel Sprouts and NOW, I make Balsamic Roasted Brussel Sprouts.
The tender Brussel Sprouts, purchased at Costco, are delicious roasted and the balsamic vinegar/olive oil glaze allows the sprouts to roast to a luscious golden brown. The final product is a taste bud party!
3 cups brussels sprouts, washed and sliced in half
3 tablespoons balsamic vinegar
3 tablespoon olive oil
fresh ground sea salt and pepper