Oh Thanksgiving, you loveliest of holidays, how you make me so happy! This year, I get Thanksgiving Eve with friends (we refuse to call it the F word) and the actual day swapping out turkey for pastrami at Katz's (two separate family situations almost cancelled the holiday all together). For the friends dinner, I've volunteered to bring Brussels Sprouts, so I've been experimenting with different roastings. And I've found one I *love*: Honey-Roasted Brussels Sprouts! You can do it too!
I had about a half stalk of sprouts, maybe 1/2 pound of Brussels, cleaned them up, chopped them in half, and preheated the oven to 400F. Meanwhile, I whisked two tablespoons of a delicious rich honey (I used the Bees Need's July honey) with three tablespoons of olive oil. Toss the sprouts with this--I could have coated a little bit more with what I had and this coating was a bit on the sweet side, you could lower the honey or up the amount of sprouts. Now, you'll want to line the sheet pan, just trust me! I used foil, made sure the sprouts were cut side down, and popped it in the oven for 15 minutes before I started checking it every 3-5 minutes until they got to the level of roasting I like.
And if you're looking for a delicious breakfast treat to feed the kiddies while they go bananas over the parade, might I suggest the Pumpkin Cinnamon Rolls! I made another batch of these during the hurricane just for fun! Be sure to make sure you warm up the cream cheese for the frosting to avoid chunkiness.