Look at me, acting like some sort of food blogger leading up to Thanksgiving. I can’t decide if this is the best time to post recipes, because people are seeking them out as they plan their menus, or the worst, because everyone is overwhelmed with recipe posts via the blogs they read.

Oh well. This is really about me wanting to be able to bookmark this recipe on my Make It Again board. I might post another one tomorrow too, the pear and squash soup I’m bringing as our contribution to Thanksgiving dinner (along with the dish below). Each time I remember to look at that board I spot old favorites perfect for the particular season I’m experiencing. Like this coconut curry lentil dish with spinach that I plan on making once I’ve recovered from my post-Thanksgiving food coma.

The thing I love most about this dish is the combination of flavors. The aspect I love second-best is that you can prep your ingredients as you go, roasting your Brussels sprouts while dicing your onion, chopping your sausage while browning your onions.

Ingredients
-1 lb brussels sprouts, trimmed and halved
- 2 tsp bacon fat
-1 sweet onion, diced
- 1/4 lb sausage links, chopped
- 2 tbsp honey mustard
- 2 tbsp white wine
-1 tbsp balsamic glaze
- Hard cheese, like Parmesan
- salt and pepper

*Butter can be substituted for the bacon fat. Water or stock can be substituted for the white wine.

Instructions
1. Preheat over to 375 degrees. Prep brussels sprouts while oven warms.
2. Drizzle brussels sprouts with 1 tsp melted bacon fat, salt, pepper and put in oven to roast.
3. Melt remaining teaspoon bacon fat in pan while chopping the onion. Add onion to pan, sprinkle with salt and pepper, and let carmelize.
4. Chop sausage. Pull brussels sprouts out of oven when outside leaves are a very dark brown ( set those off to the side and eat them like chips, they’re addictive!). Add sprouts to onion mixture when onion is turning soft and golden.
5. Cook onion and sprouts mixture for about 10 minutes more, then add sausage.
6. Cook until sausage starts to brown, then add honey mustard, wine, and balsamic. Cook down for 3-5 minutes. Grate cheese over the top, salt and pepper to taste, and stir it all together. Delicious hot and also just before it reaches room temperature.