2016 was the year of the Brussels sprout in our house. Towards the end, we were roasting them almost weekly, so when we were asked to bring a green vegetable for Thanksgiving, it was a no-brainer.
This recipe feeds a crowd (we probably could have halved it for a buffet for 10 people) and travels well. Heat bacon-sprinkled baking sheets until sizzling hot, add Brussels sprouts, cut in half and tossed with olive oil, salt, and pepper, and roast until tender. Drizzle with a glaze of apple cider, brown sugar, and vinegar.