Recipe Rescue: 24 Days of Thanksgiving; Step to the Side-Dish!

Before you say no way, check out this roasted brussel sprout recipe. It's amazing and a favorite at my house for Thanksgiving. In fact I told Ashley that I was going simple on my meal this year and she quickly said, "but you are still making the brussel sprouts, right"?

Come on, don't be afraid of a little round shaped vegetable... let's get cooking!

What You'll Need:

1 lb brussel sprouts
1 pomegranate, seeded
1 tsp pure vanilla
2 Tbs or more :) of unsalted butter, room temperature
1 tsp coarse salt

Putting It All Together:

Preheat the oven to 400
cut brussel sprouts in half and arrange on a baking sheet, in a separate bowl mix together the butter  and vanilla and place on brussel sprouts, roast until they start to brown and rotate the pan  and turn the sprouts if you need more butter add it now cook until tender and golden and transfer to serving dish, add the pomegranate seeds and lightly toss then sprinkle with salt.