SPROUTS THANKSGIVING DINNER REVIEW RECIPES

Steps:

• Preheat oven to 400ºF. Cut the Brussels sprouts in half lengthwise. Place the Brussels sprouts on a large baking sheet. Chop the garlic and spread out on pan with the Brussels sprouts.Drizzle the Brussels sprouts with olive oil. Cut lemon in half and squeeze the juice of one half over the sprouts. Toss the sprouts until well coated with the olive oil and lemon juice. Season with salt and black pepper, to taste.Place the pan in the oven and roast for 25–30 minutes, stirring once. Remove from the oven when the sprouts are tender and crispy.Squeeze the juice from the other half of the lemon over the Brussels sprouts and toss. Sprinkle with Parmesan cheese. Transfer to a bowl or platter and serve warm.

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes., Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes., In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.