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.

It’s always an awesome moment when you realize you have a package of bacon in the fridge. Yesterday, I had one of these awesome moments with myself. I was going through our meat drawer and came across a forgotten package of this cured-salty-meat-of-the-Gods (that’s what we’re calling bacon these days) I had purchased earlier in the week. It’s kind of like slipping into your winter coat for the first time since last season and finding a twenty dollar bill in the pocket. It feels special. * Note: after writing that sentence I snuck off to check the pockets of my winter coats. It ain’t nuthin’ but suspicious pieces of Kleenex and throat lozenges. Ew. You can’t win ’em all.*

How are we feeling about brussels sprouts these days? I am ALL about them, but that wasn’t always the case. You can read about my tumultuous relationship with sprouts and get a crazy good recipe for this One Pan Crispy Chicken Legs and Brussels Sprouts here. I legitimately thought they were sent to this earth to poison us all. Then I wised up and cooked them properly. Now, I’m obsessed! I could eat these things every day of the week. You know what makes them even better? Take roasted sprouts, add some cranberries, add some bacon and then slather it all with a mix of honey and dijon mustard. I mean, do I have to convince you, really? I think the general consensus is that bacon makes everything better. If you happen to be a vegetarian or a vegan you could sub in veggie bacon or just omit it altogether. You will still get plenty of great seasonal flavor between the sprouts, cranberries and the dressing.

While your sprouts and your cranberries roast, use that time to fry up some bacon and prepare your honey and dijon dressing. After your cranberries and sprouts have gotten all roasty, you simply add in your bacon and your dressing and stir it up. Make sure to try and coat all of your sprout mixture with the dressing. The sweetness from the honey helps to balance out the tartness of the fresh cranberries.

Do you wanna put your face in that? I do. Oh wait… I did.

Serve it as a side dish at your Thanksgiving dinner, or simply eat it in semi-large quantities for lunch. That’s what I did. No regrets.

I hope you enjoy, Friends! xox

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