Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts

3 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees.

Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately. I like to top mine with shaved parmesan as well.

Turkey Brine

For the ultimate, juicy turkey try using a brine this year. Soak your bird 24 hours prior to roasting in a large stock pot. Keep in the frige until you are ready to place your bird in the oven. I will post another recipe with the aromatics and seasoning that I use.

 7 quarts (28 cups) water

 1 1/2 cups coarse salt

 6 bay leaves

 2 tablespoons whole coriander seeds

 1 tablespoon dried juniper berries

 2 tablespoons whole black peppercorns

 6 sprigs of rosemary

 1 teaspoon black or brown mustard seeds

1 bottle of Riesling

2 medium onions, thinly sliced

6 garlic cloves, crushed

1 bunch fresh thyme

1 whole turkey (18 to 20 pounds) Be sure that your turkey is completely thawed before soaking in the brine.