Truth be told, I’ve been waiting for you. I’ve been dreaming of Thanksgiving sides. I’ve been secretly watching Christmas movies. I’ve been singing holiday songs in my head (not out loud, never out loud). Now that you’re here, I don’t have to hide my excitement. Because November, you mean the holidays. Novey, can I call you that? Since you came to visit, I’ve been able to share my recipes for stuffing and egg nog and boozy cake without feeling guilty. You being here means that I can turn on the oven as much as I want. Yes. I can raise the roof heat to 400 degrees if I feel like it. And if I decide that I want to roast veggies like brussels sprouts every. single. night. I can. And if I want to drizzle reduced apple cider on top of said brussels? Guess what… I can. And if I want to top my brussels with crumbled bacon? You know it… I can. I mean… Just look at these little guys. Crispy tops. Tender middles. Caramelized bottoms. And even though they are incredible roasted in oil, salt, pepper, and garlic powder… we’re going to take them to another level. What level, you ask? The “oh my goodness, how is this so good?” level. Better known as the “sweet, salty and savory” level. Best known as the “Thanksgiving table-worthy” level. (I may have Nick Jonas’s “Levels” song stuck in my head). So make this tonight, tomorrow and for any and every holiday. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
