Unlike me. Sadly.
Pumpkin Roll, Cranberry, Apple, and Pear Crumble, Pumpkin Butternut Squash Soup, Butternut Squash and Pumpkin Soup with Blue Cheese, Pumpkin Cheesecake with Gingersnap Hazelnut Crust) but as you can see, I haven't posted one in a while.
When 4th year students ask me for advice on the interview trail, I say, enjoy 4th year as much as you can - it's really the last year you'll have without responsibility (until retirement).
I used a cast iron pan, but any stove top pan will do; just transfer to a baking dish/pan for roasting. Have a hearty Thanksgiving dinner on my behalf! Adapted from NY Times Cooking
Garlic Brussel Sprouts with Craisins and Pecans
1-2 cups brussels sprouts
4 to 6 tablespoons extra virgin olive oil
5 cloves garlic, peeled
Salt and pepper to taste
handful of craisins and pecans
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium heat and toss the garlic, sprouts with salt/pepper, craisins, and pecans.
As the sprouts begin to brown, transfer to oven. Roast, turning the sprouts halfway through the cooking, until sprouts are quite brown and tender, about 10-15 minutes.