Happy Monday! Spring is officially here, although my fingers were uncomfortably cold this morning. I refused to pull out my gloves from the back of the closet. Mother Nature, you won't get that satisfaction today!
This past weekend I was browsing through recent articles on Smak. A lot has been happening, especially with the build-up and release of my Jewel Osco commercial. One thing I noticed felt to be missing was recipes. Sure, a few weeks ago you got the marinated cucumber salad and the gravlax with a dill mustard sauce. Typically I try to give you at least one new recipe a week. So as I was walking through Whole Foods getting my groceries for the week. I decided it was time to post a recipe, even if that meant staying up past midnight.
Growing up my parents told my siblings and I that Brussels sprouts were simply baby lettuce that hadn't fully grown up yet. Clever Scott and Carla, clever! I've loved the vegetable ever since, although now I recognize them as much more than simply baby lettuce. Sautéed with coconut oil, lemon juice and zest, or roasted with other seasonal vegetables, Brussels sprouts are a go-to in the Smak kitchen.
A little bit of music, my Hedley Bennett apron, and a glass of red wine later, I sat on my apartment devouring my daily dose of vegetables.
| Brussels Sprouts with Cranberries and Pine Nuts |
32 ounces Brussels sprouts, trimmed and halved
Salt and pepper, to taste
3 tablespoons olive oil
1½ tablespoons balsamic vinegar
⅓ cup pine nuts
½ cup dried cranberries
crumbled goat cheese
- Preheat oven to 350 degrees F.
- In an oven-safe 12-inch skillet over medium heat, add enough olive oil to cook Brussels sprouts. Add the Brussels sprouts to the skillet, season with salt and pepper, and cook, tossing occasionally, until they start to brown. Remove from the heat and stir in the olive oil and balsamic vinegar.
- Place the skillet in the oven and cook for 15 minutes, tossing once or twice. Increase the oven temperature to 425 degrees F, stir in the pine nuts, and cook for an additional 10 minutes. Remove from the oven and stir in the dried cranberries. Just before serving, topped with crumbled goat cheese.