Day 1 - Recipe Challenge

No one else in my family would eat Brussels sprouts until I served this version. The original recipe came from The Joy of Cooking, my first cookbook. I modified it slightly—using no butter only olive oil. The trick is to not overfill the pan. If you have sprouts going up the side of the pan, you have too many. This recipe is not only easy and fast, people who refuse to eat them any other way will eat these. They are really good. Most people refuse to eat Brussels sprouts because when they’re overcooked, they release sulphur compounds.

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I made this recipe for Thanksgiving - I got the recipe from my mothers friend Roseann Rinaldi.  Our families have been celebrating Thanksgiving together since I was a little boy. Roseann usually makes the bread, but she was out of town this year.  I love tradition, so I decided to make the bread myself.

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This is an off shoot of another recipe that calls for chocolate chips. I am always looking for recipies that I can change and use craisons as I like the taste of them. I made them to take to my friend Carol's house and to take to a funeral. They are easy to make with my new mixer, and my grandchildren really like the cookies.

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This dish is a perfect side dish - plus it makes a great snack. It's healthy and hearty. I got the basic roasted vegetable recipe from a friend, and I took it from there—adding the Brussels sprouts and doubling the garlic.

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