July 1, 2013
Brussels Sprouts with Pecans & Cranberries
I don't know what the weather is like in other parts of the USA, but Vermont has gotten so much rain over the last month! Besides the horrible flooding we've been enduring, and will continue to endure unless the rain stops, everyone's gardens are suffering. Our vegetable garden is just barely hanging on, and our flower garden is pretty much destroyed. This was the first year that we decided to really put some money into the flower garden.....definitely picked the wrong year for that! I have a sneaky suspicion that this rainy pattern is going to continue for the rest of the summer. Good thing we didn't plan a camping trip this year!
Brussels sprouts are a favorite of both my husband and myself. This is a quick and simple side dish to put together - perfect to go with any meal. All the flavors work so well together and balance each other perfectly. Another delicious vegetable dish to enjoy this summer....assuming the gardens hold up through all this rain!
Brussels Sprouts with Pecans & Cranberries (serves 2-3)
1 lb Brussels sprouts, stems removed and halved
1/3 cup dried cranberries
1/4 cup goat cheese, crumbled
1/4 cup pecans
Salt & Pepper
Heat about a tbsp of olive oil in a large skillet on medium heat. Add the Brussels sprouts to the pan, and season with salt & pepper. Cook for 8-10 minutes, or until sprouts become tender. Remove from heat and transfer to a bowl. Add the pecans and cranberries and stir to combine. Top with goat cheese before serving.