Brussel Sprouts & Cranberry Salad or Side Dish
4 c brussel sprouts, thinly sliced
1/2 c fresh sliced cranberries or 1/3 c dried cranberries
1/4 c EVOO
1/4 c fresh squeezed lemon juice (lime can sub)
1/2 toasted pine nuts or slivered almonds
1/3 grated or shaved pecorino or parmesan cheese
1/3 chopped green onions including the green tops
salt and pepper to taste
This can be served as a salad or a warm side dish
Salad: toss the brussel sprouts, 1/3 c dried cranberries and the EVOO, add the rest of the ingredients, stir and let sit for about 30 minutes. Adjust seasoning to taste for salt.
Side Dish: Preheat oven to 375 degrees. Spread the brussel sprouts, fresh sliced cranberries and 1/2 of the EVOO on a baking sheet. Toss to evenly distribute the EVOO. Roast for about 15-20 mins, stirring gently every 5-10 mins. The edges of the bs will begin to brown and caramelize. Roast to desired doneness.... prefer a touch of crunchiness.
Remove from the oven, place in a serving bowl and add the remaining ingredients. Serve immediately or at room temperature.
(if fresh cranberries are too tart, use dried cranberries but add after roasting the bs)
found online somewhere and made a few tweaks....cb
