A Thanksgiving Dish to be Thankful for! : Brussel Sprouts with Organic Grapes

   If there is only one dish you ever make from this blog, this HAS to be it. It's the perfect combination of the crunchy, sweet, and salty dish you've been needing...all your life. Ok, ok, I'm being dramatic but seriously it is a perfect addition to your Thanksgiving table this year.

   Luckily for you, I've been really pouring over ideas for my Thanksgiving meal which incorporates savory yet healthy sides that will be sure to win over just about any guest you have. But truthfully, I'm aiming for delicious and satisfying but really straying from the norm at the same time. There will be no lumpy mashed potatoes or squashes that make you want to curl up and take a nap right in your chair. I'm over that stuffy all you can eat till your jeans need loosened feeling this year. I know better.   And so does my waist-line.

   So this Brussel Sprout dish is a great place to start. It can even be vegan if you omit the cheese, which truthfully it doesn't even need, it's that good without it. However if you've been reading this blog long enough, you will know that I add freshly grated Pecorino to just about everything. All in all, it's a great pairing all around.

Recipe:

15-20 small Brussel Sprouts, stems cut and chopped in half vertically
1 cup Organic Red Grapes, cut in half vertically
1 Tablespoon Unrefined Virgin Coconut Oil
Cracked Black Pepper
Sea salt
Pecorino, grated

Wash and remove stems from Brussel Sprouts. Chop in half vertically.  Wash and chop grapes in half vertically. Toss in bowl with coconut oil, sea salt, and cracked black pepper to taste. Place mixture onto a cookie sheet and bake in oven at 400 until crispy, roughly 20 minutes.