helllloo, November. You beautiful month, you. I didn’t expect to see you so soon, but there you were. Here you are. And I’m ready for you.
Truth be told, I’ve been waiting for you.
I’ve been dreaming of Thanksgiving sides. I’ve been secretly watching Christmas movies. I’ve been singing holiday songs in my head (not out loud, never out loud).
Now that you’re here, I don’t have to hide my excitement. Because November, you mean the holidays.
You being here means that I can turn on the oven as much as I want. Yes. I can raise the
roof heat to 400 degrees if I feel like it.
And if I decide that I want to roast veggies like brussels sprouts every. single. night. I can.
And if I want to drizzle reduced apple cider on top of said brussels? Guess what… I can.
And if I want to top my brussels with crumbled bacon? You know it… I can.
I mean… Just look at those little guys. The tops are crispy. The middles are tender. The bottoms are caramelized.
And even though they are incredible roasted in oil, salt, pepper and garlic powder… we’re going to take them to another level.
What level, you ask?
The “oh my goodness, how is this so good?” level.
Better known as the “sweet, salty and savory” level.
Best known as the “Thanksgiving table-worthy” level.
(I clearly have Nick Jonas’s “Levels” song stuck in my head. I’m too old to listen to his music, I know.)
So make this tonight, tomorrow and of course, on Thanksgiving. Why? Because, November.
- Preheat the oven to 400 F.
- Add the brussels sprouts, oil, salt, garlic powder and black pepper to a bowl and mix well.
- Place the brussels sprouts on a baking sheet, cut side down.
- Roast for 30 minutes.
- Meanwhile, pour the apple cider into a skillet over medium heat. Stir occasionally for about 10 minutes, or until the cider has reduced. Do not over boil the cider! Once it coats a spoon - it’s done!
- Add the roasted sprouts to the skillet along with the crumbled bacon.