Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic is an easy way to eat your veggies and super addictive. The secret is a hot oven to make roasting quicker and prevent the brussels sprouts from becoming mushy or dry.

Roasted Brussels Sprouts makes eating your veggies a thing to look forward too! 

I remember when Colt and I first started living together the list of veggies he would eat was pretty short and very limited. Brussels Sprouts and Asparagus were a hard no. 

I had somehow convinced him to try Asparagus covered with Hollandaise Sauce one time and hooked him on the idea of trying new veggies. 

He realized that vegetables didn't have to be painful to eat and were actually delicious! We eventually moved on to Pan Roasted Asparagus, Oven Roasted Broccoli, and this recipe for Roasted Brussels Sprouts with Garlic. He now chooses any of these as his side dish of choice.

Halved cloves of garlic, lemon zest, red pepper flakes, salt, and a fresh squeeze of lemon juice right before serving leaves these perfectly seasoned Roasted Brussels Sprouts easy to devour. 

Even if you haven't enjoyed Brussels Sprouts in the past I highly recommend giving these a try.

Here's how to make Roasted Brussels Sprouts:

Cranberry Moscow Mules

Cranberry Moscow Mules are an absolute delicious easy cocktail recipe for Thanksgiving and Christmas. The addition of sage give a nice earthiness to the Moscow Mules. If you aren't big on sage, rosemary would also be delicious, or you can omit it all together.

This years signature holiday cocktail in our house is Cranberry Moscow Mules with Sage.

Colt and I set out last weekend to develop a fun cocktail for the holidays. We started with our beloved Moscow Mule and added a dark ruby red unfiltered naturally sweetened cranberry juice for it's gorgeous color. Filtered cranberry juice will work equally as well but the color will be a little bit lighter once it's mixed with the ginger beer and ice.

Colt then smacked the sage to release the aromatic earthy oils and floated them on top of the Cranberry Moscow Mules. With every sip of Cranberry Sage Moscow Mule you catch the aroma of the sage, and a small taste of the earthy undertones without being over powering to the drink.

Rosemary would make a delicious alternative to sage, or the sage can be omitted all together.

For a more intense flavor you can stir the sage into the cocktail once it's served. It really is quite delicious either way. If your taste buds aren't fond of sage, rosemary or thyme would make an equally delicious combination.

Cranberry Sage Moscow Mules make a wonderful accompaniment to the turkey and stuffing for Thanksgiving but  easily carry through to Christmas with it's festive ruby red color and green sage leaves.

Here's how to make Cranberry Moscow Mules:

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a favorite appetizer for any type of gathering. Whether we need an easy Thanksgiving appetizer or snacks for Super Bowl it is always one of the dips that never lasts long.

Spinach Artichoke Dip is a creamy cheesy dip made with cream cheese, sour cream, a little mayo, and parmesan cheese as a base for fresh spinach and artichoke hearts.

I made this Hot Spinach Artichoke Dip last Sunday and boy was it good! It's always a favorite dip in our house and a favorite Thanksgiving and Christmas appetizer right up there with Hot Crab Dip.

Hot Spinach Artichoke Dip is a highly request dip to bring to any party which I love because I almost always have everything on hand to make it on a whim. It's so easy we will even make it on the weekends to enjoy while watching football.

If I happen to have some Fontina Cheese or Italian Cheese Blend I will sometimes add some of it with the Parmesan Cheese just to make sure it's extra cheesylicious.

I also almost always added some pickled jalapeños for a little heat and bite. You can skip the jalapeños if you prefer or most grocery stores carry mild pickled jalapeños. On the other hand you can always add more if you like it extra spicy.

I love to make it ahead of time to keep it simple for entertaining as it can be prepared and stored in the refrigerator overnight to save time. Just heat and serve when ready.

We like to enjoy Hot Spinach Artichoke Dip with sourdough bread, crostini, chips, or crackers.