We had a lovely Thanksgiving holiday celebrating at different times with both sides of our family. So much yummy food!
The Thanksgiving dish I look forward to all year long is my Mom’s Grandma’s (my Great Grandma’s) stuffing. This year my Mom dictated the recipe to me while we were shopping on Black Friday, so I’m eager to try to make it. Maybe to go with Christmas Eve dinner. Is that weird, stuffing with Christmas dinner?
My recipe for the month of November is for one of the best foods ever, Brussel sprouts! I see all you veggie haters cringing, but these are my jam. I brought this as a side dish to my husband’s side of the family’s celebration.
Ok technically, this recipe is not only for Brussel sprouts. It’s for poached eggs and garlicky sprouts from the cookbook, The 30 Day Guide to Paleo Cooking, but it’s the same recipe I use for making Brussel sprouts alone, minus the eggs.
It couldn’t be more simple. The ingredient that makes these magical is the garlic powder.
I cooked way more than 2 cups and roasted them in the oven because there’s no way the amount I was making would’ve fit in the skillet. I’m happy to report, there were no leftovers. 😉
Past month 2018 Cookbook Challenge updates: