Friday, November 19, 2010

More Brussel Sprouts Please!

Growing up, I was not a big fan of brussel sprouts. I vaguely remember them being served at dinner, taking one bite and deciding they were not my favorite food. Although, I think it would be rare to find a child that liked them. These days, I love seeing them in the store and immediately reach for a few handfuls because I know that their health benefits are tremendous and that I am equipped with a few recipes that allow me to welcome them on the dinner table. In fact, the last time I made them, they were my dinner!

The recipe below features warm, Autumn colors and a combination of nutty, tangy flavors that go well with the bitterness of the brussel sprouts. If you’ve got the time, you can also roast your own cranberries. They really do add a special touch to this recipe and will also eliminate the excessive sugar that can be found in dried cranberries. This pretty dish would make a beautiful addition to your Thanksgiving table.

Brussel Sprouts with Cranberries and Pecans

½ c pecans

1 T grapeseed oil

1 lb brussel sprouts, washed, stems and outer pieces removed

1 T grated ginger

orange zest and juice from one large orange

½ c dried or roasted cranberries (see below)

1 T butter

Heat a skillet, then add the pecans and lightly toast. Remove them from the pan and chop coarsely. Heat oil in a large skillet. Chop the brussel sprouts in half lengthwise. Add them to the skillet and saut̩ until lightly browned. Add the grated ginger, orange juice and zest, and cranberries. Cover and let simmer for 5 Р10 minutes until sprouts are the desired tenderness. You can also add a bit of water if it needs more liquid. Add the pecans and butter and mix well. Serve warm.

Roasted Cranberries

1 12 oz. bag cranberries, picked through, washed and dried

1 T grapeseed oil

2 – 3 T maple syrup

Heat the oven to 225°F. Using a wire whisk, mix the grapeseed oil and maple syrup in a medium bowl. Add the cranberries and toss well to coat. Transfer into a single layer to a glass or ceramic flat-bottomed baking dish. Bake for ~45 minutes. Stir, then bake for an additional 30 minutes or until they start to shrivel. Let cool then refrigerate in a sealed container.

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