Yes, I know Thanksgiving is over.
But that doesn’t mean I can’t still post a thankful post. I’m feeling very grateful for a lot of things in my life right now and I think it would be great if we didn’t focus so much on the turkey (yuck) and more on the reason we celebrate Thanksgiving.
I am thankful for my two boys who make me laugh every day and my husband who puts up with my self and always takes care of us.
I am thankful I have a roof over my head and an extended family that is always there for each other and will jump at a moment’s notice to help each other out.
I am thankful that I have friends who remind me who I am, and what is most important to me when I sometimes forget.
I am thankful for this crazy ride of a life I am on and how it just keeps getting better.
You know what else I am thankful for? Brussel Sprouts.
Did they adorn your Thanksgiving table this year? I hope they did. They are super high in vitamin C (more than a glass of orange juice) and we can all use more of that as we hibernate inside while the weather turns colder.
The best way to eat Brussel Sprouts in my opinion is roasting. We all grew up with our mothers boiling the heck out of frozen brussel sprouts and slathering them with butter to salvage some kind of taste.
These are not your mama’s brussel sprouts!
Preheat your oven to 400 and slice your sprouts in half. Discard any outer leaves that don’t look appetizing. Drizzle with extra virgin olive oil, sprinkle with salt and pepper and roast for 20-30 minutes.
When they come out of the oven I will often sprinkle with fresh lemon zest or Parmesan cheese. I promise you won’t be disappointed.
So this winter when you are feeling a bit under the weather, roast yourself up a big plate of brussel sprouts.
And don’t forget to count your blessings.