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?
TOASTED BRUSSELS SPROUTS w/CRANBERRIES
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
Salt & Pepper
2 cloves of garlic, peeled
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.