With Thanksgiving, aka Super Bowl of Food, just around the corner I thought why not share a side dish that I absolutely love. But not just any side dish. No, no. This recipe contains the vegetable that kicks all other vegetables arses…brussels sprouts. (And yes it is brussels and not brussel – the internet says so.)
Now I know many people scrunch their noses in disgust at the thought of eating these mini cabbage balls of goodness. And I can understand if they have only been served brussels that have been cooked to the point of mush. If you are one of these unfortunate individuals I present to you a different way to eat your sprouts. Tender, with crispy golden edges, and then covered in a thick, sweet balsamic glaze. Tossed with tart cranberries, crunchy walnuts and my favorite, tangy goat cheese. This is the way to eat your sprouts America (or anywhere, even Brussels I suppose).
I have the burning desire to put a disclaimer, or even an apology, about these images. My mind still thinks darkness falls around 7:30pm, that’s only about 2 hours off from when the sun actually sets. Needless to say it was a race between me, the sprouts and the little light that was left. I won by the skin of my teeth…by the looks of these images we may have to call it a tie.
- 1.5lbs brussels sprouts
- ¼c olive oil
- salt & pepper
- ½c balsamic vinegar
- ¼c sugar
- ⅓c dried cranberries
- ¼c toasted walnuts
- 4oz goat cheese
- Preheat oven 375F
- Cut sprouts in half (or leave whole if small) and spread in single layer on baking sheet. Drizzle with olive oil and salt & pepper to taste. Roast until golden and tender - 15 to 20 minutes.
- Meanwhile put vinegar and sugar in small saucepan and bring to boil over medium high heat. Lower to simmer until thickened - about 10 minutes (keep eye on it though).
- Toss brussels sprouts with vinegar/sugar reduction, cranberries, and walnuts. Place in serving dish and crumble goat cheese over top. Serve immediately.