Thanksgiving is right around the corner and it’s definitely time to start planning your menu! I am not cooking this year, instead we are heading over to Jason’s brother’s house, which will be absolutely lovely. We will get to spend time with their kids and enjoy everyone’s company and not have to worry about too much 🙂 Don’t you just love being a guest?? However, for all of you that are cooking, I thought I would share two recipes that I recently tested out and loved. Roasted Sweet Potatoes with Honey and Cinnamon and Sautéed Brussel Sprouts with Bacon. Both of these dishes are fantastic for a regular dinner but also fancy enough to serve over the holidays. And to be honest, these sweet potatoes are my new favorite. I love the addition of honey!
They are sweet, filling, and warm. Sweet potatoes are essential for Thanksgiving cooking. Don’t forget to add a pinch of salt to bring out all the flavors.
Roasted Brussel Sprouts with Bacon
Several handfuls of brussels sprouts
4 slices of bacon
1 small yellow onion, diced
2 cloves of garlic, minced
Salt & pepper to taste
1 tablespoon of olive oil.
Bring a large pot of water to a boil. Blanch the brussel sprouts for approximately 3 minutes and then drain. Cook bacon in a large skillet, set aside. While the bacon is cooking, halve or quarter your brussel sprouts. Reserve 1 tablespoon of bacon drippings, discard the rest. Add 1 tablespoon of olive oil to the bacon drippings and heat. Sauté the sprouts for several minutes and then add your onion. Sauté for several more minutes until soft and add the garlic. Salt and pepper to taste. Once all the veggies are soft and slightly browned, add the crumbled bacon back to the pan. Serve immediately.
This is comfort food. Everything is better with bacon, that’s for sure. But Bacon and Brussels go together like Peanut Butter and Jelly. Perfection.