Well, we have officially hit that age where we show up to holidays armed with casserole dishes. Before our diet change, it was easy as pie to whip up a tray full of veggies doused in Campbell’s soup, but now, that is our bodies’s nightmare so it becomes a bit more complicated.
I decided to take one of my favorite brussel sprout recipes and jazz it up with some holiday cheer. Most people are afraid of the baby lettuces, but these can actually be quite the crowd pleaser!
2lbs. raw brussel sprouts
8oz. fresh cranberries
1/4 cup pure maple syrup
3 tablespoons balsamic vinegar
juice and peel from one orange
2 cup of nuts, halved
3-4 strips of bacon
cranberry goat cheese
In a large cast iron pan, get you bacon going. Cook until crisp. Get a small, saucepan and begin to toast the nuts. While the bacon and nuts are cooking, cut the brussel sprouts into quarters and peel the orange.
After the nuts are lightly roasted (look for a light golden brown color and a nutty scent), put them aside. Remove your bacon from the pan and pour the brussel sprouts into the bacon grease. Add the balsamic vinegar and cook over medium heat until the outer leaves become wilted- about 10-15 minutes.
Add the cranberries, orange juice, a quarter of the orange peel, and maple syrup to the pan. Give everything a good stir and let it come to a boil. Once it is at a boil, turn everything down to low and let simmer. You’re looking for your cranberries to pop from the heat. This should take another 10-15 minutes.
After everything has cooked down, go ahead and add the nuts. I like to let them cook for just a bit longer so that the nutty flavor can absorb. The goal is to get the flavor while still keeping the crunchy texture.
Go ahead and serve everything up! I chose to place mine on a platter and garnish with the crushed up bacon and goat cheese.
So if you’re looking for a new twist on your Christmas table, give this recipe a try!
Until next time!