Ewww! Get That Green Stuff Off of My Plate

There are very few food items that I will not eat.  Cabbage and its evil friends certainly fall into this category.  I even dislike eggrolls.  Who doesn’t like eggrolls?  This girl, that’s who.  However, somewhere along the lines, I discovered an affinity for brussel sprouts.  It certainly wasn’t my parents that contributed to this love for the smallest ball of cabbage ever known to man.  In fact, I’m pretty sure this can actually be attributed to my friends, Linda and Trond.  Around Thanksgiving,  I stumbled onto a brussel sprouts and bacon recipe in an HEB circular.  Woah!  Bacon just saved greens!  However, I knew there was no way anyone in my family would have anything to do with bacon; so, I had to search for something better.  I spent the month between Thanksgiving and Christmas searching for the perfect way to prepare brussel sprouts; a way that would make my tongue happy, but still appease my family’s need for clean food (even at holidays).  After much effort, I resolved to try out the below brussel sprouts with toasted almonds and cranberries.  It was A-Maze-Balls!  Little green balls of deliciousness. 

Cranberry & Roasted Almond Brussel Sprouts
1 tbsp of Olive oil
1 lb of brussel sprouts
salt and pepper to taste
chopped almonds and cranberries.


Preheat oven to 375F
Toss the sprouts in oil and salt and pepper.
Roasted till the brussel sprouts are golden brown, and some of the outer leaves are crispy, about 40 mins.

Once the brussel sprouts are done, remove them from the oven and immediately toss in the nuts and dried fruit. Residual heat will toast the nuts and soften the fruit.  Serve warm !