This one is just too pretty not to make. Plus we all know Thanksgiving can use some extra green! I like to cut the brussels sprouts in half to make it easier for people to eat. Plus, I can get my boys to put a few on their plate. If I get lucky they might even try them too! I think the key here is to let them soak in water for at least 30 minutes after cutting to help all the juices soak in!
***Added bonus – these can be made ahead of time and baked when ready to eat. I like to leave them out 30 to 45 minutes prior to baking to get them back to room temperature.
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