So, let’s go around the Chump Nation table — what are you thankful for?
I’m thankful for good health, mine and my family’s. I’m happy that the turkey dinner is already cooked and cleaned up, now it’s just up to transporting it. I’m thankful for a good partner, my husband. I’m thankful my kid got into college. I’m thankful my book is finished.
And I’m thankful for this compassionate, funny, snarky community here at CN. Thank you! Happy turkey day!
Hey, just to make the thread more interesting — after yesterday’s cranberry margarita recipe swap — if you have any other great holiday recipes, please share!
Here’s my go to for roasted brussel sprouts:
Heat oven to 375.
Cut the little nubs off the bottoms of your brussel sprouts and place them in a roasting pan. Pour a glug of olive oil and stir to coat the brussel sprouts. Sprinkle with some kosher salt and fresh ground pepper.
Roast for 30 minutes or so (depends on how crunchy or soft you like them).
When out of the oven, sprinkle a little brown sugar on them — should get melty when it hits the hot brussel sprout. Next, take a spoonful of good Dijon mustard and stir that into your roasted, slightly sugared brussel sprouts.