Bacon & Cranberry Roasted Brussels Sprouts With Honey Dijon Dressing

Okay, so I’ve been getting a little side-dishy lately. We’ve made Butter & Wine Roasted Mushrooms, Bourbon & Honey Glazed Carrots and now I’m punching you in the mouth with these Brussels Sprouts. Thanksgiving is upon us in less than a week, and I just want to make sure you have some bangin’ gluten-free side dish selections to accompany what is sure to be a hefty meal of turkey and all sorts of other incredible things. Is it weird that I am drooling just thinking about it? I plan to imbibe with a Pomegranate Margarita (or two) as well as sink my after-dinner teeth into one of these Gluten-Free Buttermilk Apple Hand Pies. Yes, yes. You guessed it. I will be wearing something spandex. […]

Bourbon & Honey Glazed Carrots

I love bourbon.

It’s  my drink of choice. I’ll take it on the rocks, mixed with pineapple juice, in a Manhattan or in one of these Ginger Fizz Cocktails. I’ll find excuses to slip it into whipped cream or cookies. I’ll even find an excuse to put it on vegetables. That’s what you’re currently looking at. A way of infusing that awesome, rich, bourbon flavor into roasted veggies. I’m realizing now these past few sentences make me sound like a real lush. Ugh. I don’t even know. But, bourbon…let’s get crazy and pour it on some carrots and see what happens. […]