Um, it’s almost Thanksgiving.
How is that possible? Wasn’t it JUST January? And what happened to the summer? I really have to start thinking about holiday gifts, birthday gifts, birthday parties, and anniversary gifts?!?
Yep, in the span of 8 weeks we will celebrate Thanksgiving, Hannukah, my daughter’s birthday, our wedding anniversary, my birthday, my husband’s birthday, my dog’s birthday, and it’s all topped off with Valentine’s Day. By that point we are so exhausted, (and broke), that we just get In-N-Out, and call it a night.
I need to get organized.
Back to Thanksgiving. T – minus 3 weeks people! What are you making? Where are you going?
If you’ve been put in charge of bringing a side dish or a veggie, you should totally make these sprouty guys.
Let’s discuss brussel sprouts for a second. Scariest. vegetable. ever. I’m pretty sure the entire world was scared of these until the last 5 years or so. Now, they’re like the most popular kid in school! I love em. AND, they’re super easy to make. Watch this.
Cut them in half. Aaaaaaaand your prep work is done. See, not so scary after all!
My two favorite ways to eat these are roasted or sauteed. Actually, in my book that’s pretty much the only way to eat veggies these days. Roasting vegetables is a quick, healthy, and easy method which doesn’t require more than a little olive oil, salt, and pepper. The flavors are intensified, and roasting at high temperatures creates a quick, caramelized creation to die for.
Having said all of that, I did the opposite in this recipe and sauteed these bad boys. Just as simple, just as delicious, just depends on your mood.
Even the pickiest of eaters like these. They’re juuuuuuuust enough sweet, slightly caramelized, and finish with a little salty bite. Yes please. Get on my Thanksgiving table, NOW.
Don’t be afraid.
- 1-2 tablespoons olive oil
- 1 pound brussel sprouts halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons maple syrup
- 1/4 cup toasted slivered almonds
- 1/4 crumbled goat cheese
Heat oil in a pan over medium heat and add halved brussel sprouts. Sprinkle with salt and pepper. Cook on medium/low heat for 8-10 minutes.
Add maple syrup during the last minute of cooking, just to coat.
Off the heat top with almonds and goat cheese. Serve warm, or at room temperature.
You can easily double this recipe!