Okay, I’m old school in that no matter the reason for the meal, there will be either a salad or some sort of vegetable dish in attendance. I recently realized that the lowly and often misunderstood Brussel Sprout can claim a place of note at the dinner table.
Welcome Brussel Sprout Dish
2 pounds of cleaned and trimmed Brussel Sprouts
2 large green apples, unpeeled and cut into bite-sized chunks
1 medium red onion, peeled and diced in medium pieces
1 tablespoon olive oil . . . or more depending on your tastes
1 tablespoon of Balsamic Vinegar (check the vinegar aisle at the store)
2 teaspoons of Dijon mustard
Zest of one lime and one orange
Salt and Pepper to taste
Tose the sprouts with all the ingredients making sure everything gets a shiny coat of olive oil. Place in a baking dish and bake in the oven for 20 minutes or until they are just tender. Taste for seasonings and serve.
Crazy Quilts, Catholics & Cookies 
I’m sorry we aren’t going to your house for Thanksgiving… you did this on purpose, didn’t you? 😛
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Would I do something like that? Tell you about the new sauce I just created for the ham, the homemade cranberry sauce, pumpkin cheese cake . . . I know, feign illness at your sister-in-laws, tell Lily you are going home to rest for exactly four hours, head over, eat, miraculously recover and pick up Lily. Would I tell on you????
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