Preparing my Thanksgiving Menu which, I must be honest, will not include a Turkey.  So my challenge is to create a variety of fall vegetables with flavors that compliment each other. Also, some can be prepared in advance like this recipe for Brussels Sprouts.

Roasted Brussels Sprouts
2 servings as a side (so increase as needed)

3/4 pounds Brussels sprouts
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Sprinkle of red pepper flakes

Heat oven to 400.
Trim ends of the Brussels sprouts and cut in half.
Toss in a bowl with olive oil and season with salt and pepper.
Place on a cookie sheet single layer and roast approximately 35 minutes.
I recommend to check after 25 minutes, especially if you are cooking them in advance.
You want them to be crisp, tender and not mushy.
Before serving toss with a little red pepper flakes and salt as desired.

Bon appétit