The holidays are upon us!
Well, they will be when I decide to publish this. Currently, it is the day before Halloween but no one cares because Halloween is on a Monday this year so everyone was drunk yesterday. Also, drunk today if you are me.
Brussel Sprouts are a staple in our home. Kyle will eat them but I am honestly not convinced that he enjoys them nearly as much as myself. I am prepared for no one to like this article since I can count on one hand how many people I know that like the brussels. I will tell all the haters though that you probably just weren’t raised right. When I bring these babies to work I get these disgusted looks from coworkers and always a similar story: my grandma/mom/aunt always made brussel sprouts boiled and made us eat them. Boo hoo your childhood was tragic. Disaster number 1 would be to boil brussel sprouts as they deserve to be sauteed or roasted.
I have many recipes for the brussel: asian, spicy, butter & parm, brussel caesar salad etc. We will see how this recipe goes over before posting any further.
This is one of the easiest side dishes but impressive with the fun ingredients and colors. Just.Make.It.
Brussel Sprouts (I did about 3 cups)
2 Cloves Garlic
Tablespoon Butter (you know I am the Kerrygold girl)
1/2 Cup Dried Cranberries
1/2 Cup Feta Cheese
Red Pepper Flakes
I sauteed the brussels in olive oil and butter – added my S&P, red pepper flakes and let these heifers cook.
Added in cranberries when brussels were about 4-5 minutes away from being done. Taste the brussels as you go since everyone will have their own variation of “done”. I do not like mine mushy so I generally only cook them on medium for no longer than 10 minutes depending on how they were cut.
When you are satisfied with the done-ness? of the brussels turn off the heat and toss in your feta to serve. Feta is not a good melting cheese so you want to serve this quickly after tossing everything together.
Next time I think I am going to throw some roasted walnuts in here.
Perfect Holiday Dish.