Happy Everything!
A Short Holiday Post
Dear readers, the Happy Wanderer is taking this week off to enjoy time with family. Please enjoy the linked article below, as well as a great recipe for brussels sprouts!
Underrated Reasons to Be Thankful
This article is a lot of fun! For example, did you know this?
Brussels sprouts used to be terrible but in the 1990s we noticed that was because of glucosinolate and then seed companies found old low-glucosinolate varieties and cross-bred them with modern high-output varieties and now Brussels sprouts are great.
The whole article is full of interesting and gratitude-inducing factoids like this.
And speaking of Brussels sprouts, I am sorry to report that I used to be on Team Brussels Sprouts Are Blech. (This may be because I had only ever tried them in the past, when cooking them made your house smell like sewage.) My daughter, Casey, who is an excellent cook, has graciously agreed to share her recipe for caramelized Brussels sprouts. This simple and delicious recipe has made a convert of me, and I bet it will do the same for you.
Casey’s Caramelized Brussel Sprouts
Ingredients
1–2 pound (500gm–1kg) bag of brussels sprouts (depending on how many people will be eating them)
Olive oil, salt, and pepper to taste
Lemon, for squeezing
Method
Line a baking sheet with foil and place in oven. Preheat oven to 400F (205C).
Peel off the outer leaves of the brussels sprouts and cut off the dry nubs.
Halve the sprouts and toss them with generous amounts of olive oil, salt, and pepper.
Put the sprouts cut-side down on the hot baking sheet and roast for 20–40 minutes, rotating the baking sheet occasionally.
When the sprouts are dark brown, remove from oven and serve with lemon.
How about you, readers? What are your underrated reasons to be thankful? Please share your thoughts in the comments!
The Tidbit
Readers, are you worried that you’ve been crossed off Santa’s nice list? Worry no more! Sump’n Claus says, “Go ahead. Be naughty! I got you!”
Hey, everyone, Casey says that the recipe needs a slight edit: Unless your oven runs very hot, you should roast the Brussels sprouts for at least 40 minutes.
Roast them good and long, and a little maple syrup (secret ingredient!) will ensure no seconds!