Yesterday was the 1st of October. That excites me. I’ve already hit my maximum intake of candy corn so I may have peaked a little early on that but I haven’t even ventured into the land of recipes involving pumpkin so there’s alot to look forward to.
I love brussel sprouts, in such a way that I will order a side of them as my appetizer at a restaurant. I just find them so delicious and am happy to know that it’s now their prime season.
To make them perfectly roasted, I follow Ina Garten’s recipe with a few tweaks here and there. They are the perfect side dish to any fall meal and I cannot get enough of them.
Ina’s Roasted Brussel Sprouts
I always add chopped garlic while roasting in the oven. This time I also used some nutmeg for a warm, sweet taste.
Some tasty ideas to add more to the dish are to toss with pancetta, nuts and raisins and my personal favorite, freshly grated cheese.
Delicious! I love the roasted brown color against the green, looks so fresh.
dawnbydawn 
This recipe looks great Dawn. I love Brussel Sprouts.
Jamie
Yum- I must try this!!!
Yum!! I must try this!!