Fall Brussels Sprouts Recipe

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If you’re anything like me, the October and November issues of food magazines are dogeared with potential holiday recipes. And you’ve probably been scouring the internet for dishes to put on your Thanksgiving menu. It is just a little more than a month away.

One dish always on my table? Roasted Brussels sprouts. I love how the taste of the bitter, cabbage-looking vegetable softens with roasting, becoming crispy on the outside and tender on the inside. I found this one while trawling the recipe section of Mountain Town Olive Oil‘s website. It sounds like an interesting and different way to prepare Brussels sprouts that I’ll be giving it a try this year.

Allie Arthur

Owner, editor and publisher of Dishing Park City and Dishing Jackson Hole.

1 Comment

  1. […] An upgrade from basic mashed potatoes, this recipe for white truffle roasted potatoes from Mountain Town Olive Oil will do the trick. They’re rich, flavorful and decadent, and make a statement alongside the roast turkey and Brussels sprouts. […]

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