First up are these fantastic brown butter brussel sprouts with apples and rosemary. This side dish is simple, straightforward, and perfect for fall.
The BHG recipe calls for thyme, but I had fresh rosemary on hand and used that instead. The smell of the butter and rosemary browning in the pan was spectacular.
All of the flavors come together so nicely in this dish. It would most definitely make a great side for your Thanksgiving spread.
I served my sprouts alongside some stuffing and my cheesy stuffed chicken.