On Thanksgiving, my husband cooks our turkey. It goes in the countertop rotisserie and spins around, cooking for a few hours. It’s always juicy and so flavorful, and everyone dives for it.
But me? I am all about the side dishes. There’s something exciting about a table loaded with squash, mashed potatoes, sweet potatoes, green beans, carrots and so much more. And we can’t forget the Brussels sprouts — they’re a must, and truly my favorite.
Mix those Brussels sprouts with bacon and you have something amazing — salty and savory. The teensiest hint of sweet. Add in caramelized roasted onions, sweet dried cranberries and salt and pepper … and it’s heaven. In a serving bowl.
And the best part of this Roasted Brussels Sprouts with Onions, Bacon and Cranberries recipe? It’s so simple. With just a little chopping and a little roasting, the dish comes together quickly and easily.
This post is part of a Thanksgiving series created by mom blogger Jenny Melrose from The NY Melrose Family.
Jenny and I know each other from way back in high school, and I will never forget how kind she was to me on my first day. It was sophomore year, and I had moved to the small town just a few weeks earlier. Although I could have stayed at my same Catholic high school about 30 minutes away, I decided I wanted to try public school.
On the first day, I felt so out of place. It had been years since I had worn anything other than a uniform to school so I was awkward in my clothes and in my skin. When lunchtime rolled around, I was ready to tell my parents it was all a mistake and I wanted to go back to my old school. But Jenny insisted I eat with she and her friends.
It was a simple act of kindness that brightened my day — and by the end of that day, I had met many nice girls.
While Jenny and I never made it past the acquaintance stage in high school, we had lots of classes together and I was always amazed about how upbeat, happy and kind she was. She still is. When I ran into her at BlogHer ’12 this summer, she was just as sweet and welcoming as I remembered from that first day of sophomore year.
When Jenny asked me to join her Thankful Series back in August, my mind was swimming with ideas of what I would make to post about — and what I was grateful for. The truth is that I am grateful for so much.
Two wonderful kids who amaze me all the time.
Two beagles that make me laugh every day.
A supportive husband.
A great family.
Being able to pursue my passion for writing (and cooking) every day.
But I keep coming back to one thing: what I am most grateful for this November is kindness. Kind people have a way of making you smile. Kindness touches your heart. The simple truth is that a kind word, a generous thought and even the simplest of kind gestures can mean so much. And in the wake of Hurricane/Superstorm Sandy, I saw kindness all around — in my community, my social networking community and the world at large. I am so grateful for kindness.
I hope you will tune in to all the posts in A Thankful Series. Be sure to check out Dorothy from Crazy for Crust’s post from yesterday — a recipe for the mouthwatering Coconut French Silk Pie and also drop in on Kelly from Live Laugh Rowe tomorrow to see what she has in store.
- 1 lb Brussels sprouts, trimmed and quartered
- 1 small yellow onion, quartered and cut into 1/4-inch slices
- 2 tbsp extra virgin olive oil
- salt and pepper, to taste
- 2 slices bacon, cooked and crumbled
- 1-2 tbsp dried cranberries
- Preheat oven to 400 degrees.
- Toss together the Brussels sprouts, onion, olive oil, salt and pepper on a nonstick baking sheet. Slide into the oven and bake for 10 minutes. Stir. Bake for an additional 10-15 minutes until vegetables are golden and soft.
- Combine the Brussels sprouts, bacon and dried cranberries in a mixing bowl. Toss well to combine. Season to taste with additional salt and pepper.
Note: This can be made a day in advance.