We’re a week out from Thanksgiving and I’m feeling mostly relaxed about it. This year “A” and I will be guests at my aunt’s house so that has taken some of the pressure off. But that doesn’t mean that I’m completely off the hook. I’ve been asked to make a few sides: Brussels sprouts, mashed potatoes, and cornbread. It’s the least I can do, but I’m stuck on how I should prepare them.
“A” and I eat Brussels sprouts at least every other week. I usually prepare by tossing in olive oil, salt, pepper and cayenne pepper, then I roast. They are so good. But that seems too basic for Thanksgiving dinner. Right? I’ve been looking for some recipes to help fancy them up a bit. After hours of searching here are the final contenders:
This Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette from Blogging over Thyme fits the “fancy” bill right? Too fancy?
What do you? I’m kind leaning towards the salad. It’ll be a little lighter, which means I’ll have more room for whichever one of these I decide to make.
If I made my big life decisions like I make my meal decisions, I’d still be living at home. It’s so hard.
Let me know what you think and what you’ve got on your Thanksgiving menu. Also, keep an eye out for my corn bread post, I’m going to need some help there too.