If you would have told me that brussels sprouts would be in one of my favorite recipes a few years back, I would have laughed. Note: I didn’t actually try brussels sprouts until I made this recipe as an adult. Am I the only one who never tried these as a kid??
But having made and devoured this recipe, I can say with full certainty that brussels sprouts is the ingredient that makes these roasted vegetables rock! That and the sweet potatoes. This healthy but tasty dish is a great Thanksgiving Day or after-Thanksgiving Day side as it requires minimal work (just chopping veggies), little cleanup, and it feeds a bunch. At least it’s supposed to. The hubs and I finished this in about two days when I made it last. Not exactly pros in the self-control department.
So if you’re still wondering what to make for Thanksgiving, give this recipe a shot and let me know what you think!