that make me happy. like a tall, skim, no whip, extra hot, one pump gingerbread latte (with a dusting of nutmeg). and then a walk on a warm fall night. happiness!

kinda sweet…kinda salty…a little bit crispy. if you think you hate these, you don’t. you just haven’t made them right. try this recipe and you’ll be converted.

GET:

•    1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed, slice them in half
•    3 tablespoons olive oil
•    1 teaspoon kosher salt
•    1/2 teaspoon freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for about 25 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown when done. 

this delicious tea has once again hit the store shelves. love this stuff. you can even trick your sweet tooth with it (sort of).