This month, I’m on a mission: to show you how to create healthy, delicious versions of your favorite holiday dishes.
Throughout December, submit your recipes to firstname.lastname@example.org. PLEASE INCLUDE A PICTURE OF YOURSELF (and of the dish, if you have one). Each week, I’ll choose one of your recipes to feature on the blog – upgraded, of course, to a healthier, cleaner version. I’m dying to revamp some green bean casserole…so bring it on.
Meanwhile, here’s one of my all-time favorite holiday side dishes:
Mom’s Christmas Brussels Sprouts
This recipe is simple to prepare, and the final dish is beautiful and festive. My mom and I invented it a few years ago, and now it’s one of our staples.
Prep time: 20 minutes. Cook time: 10 minutes
- 2 lbs. small/medium Brussels sprouts (Try to pick out evenly sized sprouts to ensure proper cooking)
- 3/4C-1C black walnuts, roughly chopped (plain walnuts or pine nuts would also be good)
- 2 T butter
- Dried cranberries
- Salt and pepper to taste
Trim the ends of the Brussels sprouts and score the bottom (use your knife to make an ‘X’ shape – helps them cook more evenly). Steam until bright green (7-10min, depending on the size of your sprouts). Remove from heat and immediately rinse under cold water.
Toast the walnuts in a dry pan over medium heat. As soon as they start showing color, remove from heat and pan. There is a split second difference between toasted nuts and burnt nuts, so pay attention!
Both these steps can be done ahead of time. Store the toasted walnuts in an airtight container in the pantry.
This last step only takes about 10 minutes from start to finish, so make sure you’re ready:
Melt butter in a large, flat skillet over medium heat. When the butter starts sizzling, add the sprouts and sauté until heated through. Add coarse salt and freshly ground pepper to taste. Add the walnuts and mix through, then remove from heat. Sprinkle in the dried cranberries and serve immediately.
I can’t wait to see YOUR recipes! Send ’em in!