Tuesday, October 27, 2009

Warm Salad :: Toasted Brussels Sprouts w/Cranberries

I ♥ brussels sprouts!  They're a little bitter, perfectly crunchy, and go well with mostly anything.  I didn't start enjoying them until a couple of years ago,  so I must be making up for lost time, because I can't get enough of them now.   Raw and shredded, sauteed, or roasted; pretty much anyway you serve them... but  I especially enjoy them in the Fall as a side to anything roasted.  

Tonight, I sauteed them and topped with plenty of cranberries, a bit of Parmesan and seasoned it all with a garlic olive oil and lemon juice.   A quick weeknight warm salad!  It was delicious!

...Wouldn't this be a perfect side for Thanksgiving? 

2 cups Brussels Sprouts (1 small box), halved
Handful of Dried Cranberries (or fresh! but add a bit of honey)
Juice of half a lemon
Olive Oil
Salt & Pepper
2 cloves of garlic, peeled
Grated Parmesan

In a large skillet over medium-high heat, heat the olive oil and garlic cloves.  When the garlic starts to brown, add the brussels sprouts.  Mix with the oil and garlic cloves until the brussels sprouts are covered in olive oil.  Continue to saute until the sprouts start to brown.  Add the cranberries, lemon juice, and salt and pepper to taste.  When the brussels sprouts are crispy, remove from heat.  Top with grated Parmesan and serve.


veronicaml said...

LOVED this recipe!! It tastes great, it´s original, healthy and guilt free! and I stumbled upon it at the perfect moment because I had just bought brussel sprouts (They´re in season) and did´nt know what to do with them, and VOILA!! Thanks!! (if you have any more recipes with brussels sprouts please publish them! :) )

337 Greenwich said...

Veronicaml - I'm glad you liked it!

All my brussels sprout recipes are pretty simple, here are some of my favorite combinations:

1. BACON: Bacon and brussel sprouts are perfection! Add a bit of bacon along with the garlic to this recipe (w/out cranberries). You can also top w/browned almonds.

2. INDULGE: Saute the brussels sprouts w/olive oil and add a handful of roasted pistachios. Serve, and top w/ a bit of 'creme fraiche' and chopped green apple pieces.

3. ROASTED: Simply roast the sprouts in a 475F oven w/ olive oil and kosher salt

4. RAW: Slice the brussels sprouts on a mandolin or carefully with a pairing knife. Season with olive oil, lemon juice, add to mixed green or to sliced raw artichokes and enjoy cold.


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