This year, we started Thanksgiving off on the right foot, with dessert front and center. Well, not really. I was late to dinner, so I missed out on seeing the turkey intact, all 25lbs of it, along with the famous carving of the turkey and a picture with it. But I was tardied for a very good reason since I had to make sure my candied pecan yams and sauteed brussels sprouts with pancetta, caramelized onions, roasted garlic slivered almonds and white wine sauce came out piping hot from the oven — and they did! Trust me, it’s worth the wait.

Isn’t the color of the brussels sprouts fantastic? Every year, this becomes one of my favorite dishes to make, not only because it is healthy and fresh, but the aromas from the caramelized onions, roasted garlic, white wine and brussels sprouts really come together and it is a beautiful presentation.

Everyone made it to the dinner table with a healthy appetite and a reason to give thanks. A lot happened during this past year and I doubt that anyone was able to make it out completely unscathed. However I do have to admit,  I am one of the luckier ones to have all my family members with me at the dinner table accompanied by a warm meal. Thank you, 2016, for helping me remember the things that really matter in life.