Complete your meal with our lemon herb butter roast chicken, duchess potatoes, and some bourbon maple glazed carrots. If you’re the lone brussels sprouts lover at a table of brussels haters, you may not want to make this recipe as you’ll be forced to share. Don’t say we didn’t warn you. Roasting brussels sprouts changes them into something even the most die hard brussels hater will love. Have you ever roasted tomatoes or cauliflower until they are dark brown and almost (but not quite) burnt in spots? If you have, you’ll have a pretty good idea of what some time spent in the oven will do to these lowly little baby cabbages. So easy! Once you take the turkey out of the oven, put the brussels in for 15 minutes to finish cooking. By the time your turkey rests and is ready to be carved, the brussels will be ready and they’ll taste freshly cooked. But they really shine at Thanksgiving and Christmas dinner. Try serving them with:
Lemon Herb Butter Roast Chicken Wild Rice Stuffing with Sweet Potatoes, Cranberries, and Pecans Mashed Potatoes with Cream Cheese Maple Glazed Carrots Best Ever Bread Stuffing
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