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Roasted brussel sprouts and bacon.
That is fascinating. Would you mind elaborating on how roasted brussel sprouts and bacon are cooked and how you have a good memory of that?
It's just a simple dish, there's many recipes online with different variations.
Typically, I just slice the sprouts in half and put them in a glass baking dish (nice and fresh, don't use frozen or they will turn to mush). Then, bacon is cut into small pieces and pre-cooked in a pan, nice and crispy. Drain the bacon, then add it to the sprouts, adding back a little of the bacon grease, just enough to cover the sprouts. Into the oven at about 400, giving them a stir halfway through. They're ready when the sprouts are easily pierced by a fork (usually about 20-25 min).
Sometimes, I also add things like onions, beets, turnips, butternut squash (all cut to about the same size as the sprouts). If I'm making a medley like this, I don't always add the bacon, opting for a little oil with crushed garlic, salt and pepper to taste.
Roasted vegetables is one of my most favorite side dishes, as it's pretty easy to make and so very tasty. My parents weren't always cooking easy fixes for dinner and I have vivid memories of things like this at the table. Other Thanksgiving favorites: real cranberry sauce (no canned) and mashed rutabaga. Now I'm so hungry!
Well blow me down, that sounds delicious.