Raise your hand if you way overindulged this weekend (as I raise both hands #whoops)? It was just Jason and I for Thanksgiving, and it was glorious. It was the first time we didn’t celebrate my favorite holiday with either family, and while it initially felt foreign, with everything we have both had going on, it was much-needed.
Plus, while it doesn’t seem to happen often, husband and I make a pretty good team in the kitchen. Except, we prepared way too much food for just the two of us. If we’re snapchat friends (@casadecrews), then you may have seen the feast we cooked up. People asked if I ended up going to see family, after all. Um, yea…nope. That was allllll for us. Unfortunately we wasted more than I’d like to admit, but neither of us are used to cooking a meal like this, for just us two.
I ate all the carbs (who didn’t?), and drank all the drinks, and this week; now I need alllll the vegetables. Tomorrow, is a new month, and I am determined to eat healthy in December, except for a day or two. These Roasted Brussels with Bacon and Carrot Ginger Dressing are just what I need to get back into a routine.
I often roast Brussels Sprouts with bacon, and toss in balsamic. But I had a bottle of Carrot Ginger Dressing from Out of the Weeds to use up. This is in no way a sponsored post. I love all the artisan dressings that come from the restaurant, Three Birds Tavern, located in St. Petersburg, FL, and will always support a small (and local!) business wherever I can. Their Carrot Ginger dressing is my fave of the three dressings offered by Out of the Weeds.
[bctt tweet=”Monday detox! Roasted Brussels w/ Bacon and Carrot Ginger Dressing from @RobinBirdsWeeds”]
Truth: You could whip up a dressing like this in your own kitchen, should you feel so inclined. But it’s Monday, and you’re lucky I have time to roast these Brussels! Plus, if I am going to buy a premade dressing, it has to be one with healthy, simple, unprocessed ingredients, and this one fits the bill.
Hope everyone had a fabulous Thanksgiving weekend! Now, eat yo’ veggies. xo