Now that it's November, I'm setting my sights on Thanksgiving (am I late to the game? I mean, I think all the stores around here put up cornucopias and turkey decorations at 12:01am on November 1st - or even at the same time as they had pumpkins up for Halloween! It's really making me feel inadequate.). And although MIL always takes care of the turkey (whew! Not my cup of tea - I'll stick to roasting a guinea hen or two now and then), I'll be contributing at least one side dish, so I'm keeping my eyes open (perhaps these carrots?).
And these brussels sprouts might just fit the bill. Dark and crunchy in spots, full of meaty flavor, with a nice bit of sweetness from caramelized onions, and a burst of bright lemony flavor to boot.
