We spent the holiday with my husband's family in Oklahoma. It was a little different this year, as the past two years we've hosted Thanksgiving at our house. I ended up with the flu for the first part of the trip, so it was nice to only have one dish to make, and to be able to relax the rest of the time. It didn't hurt that it was almost 80 degrees while we were there(;
We tried a couple local restaurants, did a little bar hopping (after I felt better) in Tulsa and went antiquing. I found some amazing pieces, and got great ideas that I've used for my holiday decorating this year. I'll save those pictures for a different post. Overall, it was a wonderful trip with my amazing in-laws! Here I am with my beautiful sisters-in-law and fabulous mother-in-law. I'm one lucky lady to have found such a wonderful family to marry into!!
I started with a stalk of brussel sprouts, two oranges and a winter squash (any will do)
Meanwhile, in a medium saucepan, juice your oranges and add the zest from one orange. Add in 1 T of cointreau (an orange flavored liqueur), 1/3 c of pure maple syrup and just a dash of cinnamon. Bring to a boil and then simmer for about 5 minutes. Whisk together to incorporate the flavors. After the veggies have been roasting for 20 mintues, pour half of the orange mixture over the veggies and roast another 10 mintues.
When they are done roasting, put in a serving dish and top with the remaining orange sauce. Serve warm.