Holiday Dinner Series – Part 3
You love me, you love me not…..
My family now thinks that brussel sprouts are the greatest thing and I’ve converted a lot of haters over the years. So many people have grown up eating boiled overcooked, soggy brussel sprouts that taste almost as bad as they look. But take another look at these nutty and tasty morsels. They are truly the best. Like most veggies they need to be served just a little crunchy and are best mixed with something cheesy or smoky.
Don’t be afraid of this vegetable, it’s actually very easy to cook and as long as you don’t over cook it, you can’t go wrong.
AND….then there was cranberry sauce. Who immediately envisioned the jelly solidlike thing that comes out of a can? Come on, I know you did. Ok, if you did and immediately thought gross, I would have to agree. But nothing about this recipe is like that sad little canned version. This is fresh, sweet and tart with an amazing texture. The best part though is that it has 3 ingredients and require no cooking! Five minutes and it’s made. So many people that tell me they hate cranberry sauce at the beginning of the meal yet ask for the recipe the next day. It’s that good!!
- 1 pound brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
- 1 Tbsp minced garlic (about 3 cloves)
- 1 teaspoon orange juice
- 1 teaspoon orange zest
- 2 Tbsp olive oil
- Freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese (optional)
- Preheat oven to 350°F. Place brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
- Put brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
- 12 oz bag fresh cranberries
- 3 clementines, zest from 2
- 1-1/2 cups sugar or Splenda
- Place cranberries, sugar, zest and juice from all the clementines in a blender and puree until smooth. Seal in an air tight container in the fridge for up to 1 week.