By Thanksgiving prep begins and so does the annual logistics challenge of feeding twenty-eight people from a backyard kitchen. This year: Jim and Diane from Duluth, Roberto and Elena, Miguel and family, neighbors, firehouse friends, David and Maria from four houses down (permanent members now, three years running). The tamale production is scheduled for the 22nd. The turkey is ordered. The bourbon is purchased (Jim's brand, Maker's Mark, delivered to our house because Jim says Arizona liquor stores "do not understand bourbon," which is a Minnesota man's way of saying he is particular about his whiskey).
New this year: Sofia is cooking a side dish for Thanksgiving. Not as a helper — as a cook. Her own dish, chosen by her, prepared by her, served by her. She chose: roasted Brussels sprouts with bacon and balsamic glaze. She found the recipe in Salt, Fat, Acid, Heat, adapted it for our ingredients, and has been practicing all week. The Brussels sprouts are halved, tossed with olive oil and salt, roasted at 425 until charred on the cut side, then tossed with crispy bacon and a balsamic reduction. She made a test batch on Tuesday that was so good I ate the entire sheet pan standing at the counter while she watched with the satisfied expression of a chef who knows her food is excellent and does not need to say so.
Diego wants to cook a dish too. His proposed contribution: "dinosaur nuggets." I said, "Diego, those are frozen chicken nuggets shaped like dinosaurs. You do not cook them. You microwave them." He said, "I will microwave them with love." The boy's approach to cooking continues to prioritize enthusiasm over technique. I allowed it. Thanksgiving will feature homemade tamales, a brined turkey, Roberto's carne asada, Sofia's roasted Brussels sprouts, and Diego's microwaved dinosaur nuggets served with love. The menu is perfect.
Roberto's A1C check this month: 7.0. Stable. Not the 6.8 low of last year but holding in the managed range. The medications are balanced. The diet is working. The walking continues. Elena monitors with the tireless devotion of a woman whose retirement has given her unlimited hours to supervise her husband's health. Roberto says, "Your mother follows me like a shadow." Elena says, "Shadows keep you alive." The marriage of forty-four years continues to operate at peak efficiency.
Sofia didn’t need my help, my suggestions, or my hovering — she just needed a hot oven and a sheet pan, and she proved it completely. If you’re looking to put a confident, caramelized vegetable side on your own holiday table (or hand the job to a capable young cook in your house), this roasted veggie method is the one: high heat, good oil, and enough time to get those gorgeous charred edges that make the whole kitchen smell like a reason to celebrate.
Roastin’ Veggies
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 strips thick-cut bacon, chopped
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven. Heat oven to 425°F. Line a large rimmed baking sheet with foil or parchment for easy cleanup.
- Prep the vegetables. Combine Brussels sprouts, carrots, and red onion on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss well to coat, then spread into a single layer, cut sides of Brussels sprouts facing down.
- Add the bacon. Scatter the chopped bacon evenly over and around the vegetables.
- Roast. Roast for 22–26 minutes, until vegetable edges are deeply caramelized and bacon is crispy. Do not stir — let the cut sides sit against the hot pan for maximum browning.
- Make the glaze. While vegetables roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer 3–4 minutes until slightly thickened and syrupy. Remove from heat.
- Finish and serve. Remove pan from oven, drizzle the balsamic glaze over everything, and toss gently to coat. Taste and adjust salt if needed. Serve immediately directly from the pan.
Nutrition (per serving)
Calories: 165 | Protein: 6g | Fat: 10g | Carbs: 14g | Fiber: 4g | Sodium: 340mg