Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
If I had to sum up the past weekend in one picture, this would be it:
Everything about this weekend was great. We worked so hard in the garden. We walked to the library. We had a great dinner out Saturday night at Fire on the Mountain- this fun little wings place – we were too exhausted to cook! Sunday we went to church and afterward made homemade peeps, called our families far away and grilled pineapple and pork tenderloin. There was not a drop of rain to be found! Thank God.
We made this lemonade after our trip to the library and the grocery store, and drank it outside on the patio while diving into our new books.
Here’s what you need:
Bring the water, sugar and lemon juice and zest to a boil in a small saucepan, and stir to make sure sugar is dissolved. When it comes to a boil, remove it from the heat and allow to cool.
While it’s cooling, muddle 2-3 strawberries in each pint glass you’ll be filling. Add 1/4 cup of the lemon syrup, and fill the rest of the way with cold water. Or – you can use carbonated water if you have it handy.