It really is a wonder that I grew up liking Brussels sprouts as much as I do given that my Mom always referred to them as “martian brains.” Perhaps that was her way of making them fun to eat, and yet, what girl in her right mind would want to eat martian brains? Me, I guess. I digress…
I am thinking ahead to holiday gatherings and testing a bunch of starters, sides, and small indulgences for the season. A gourmet holiday meal or party need not bust your gut. You don’t have to add extra butter, sugar, and heavy cream to make food delicious.
First case in point – Brussels Sprouts with Walnuts and Dried Cranberries. This festive dish offers a nice, quick alternative to the typical roasting of Brussels sprouts. It’s sweet, crunchy, savory, and would make a nice addition to any holiday table.
Mmmmm – brussels. I thought I hated them until my hubby made them for me – steamed and then sauted with a bit of bacon to cut down on the bitterness. Great idea on the walnuts and cranberries – they’ll do the trick too with less fat.
Ohh, yes! We had these little guys for Thanksgiving dinner (along with Turkey a la Yummy. What a great thing to do to Brussels sprouts–a completely different veggie than the plain ordinary old traditional steamed ones (which are OK). Tonight we’re getting ready for a left-over dinner, and I was disappointed to hear “No leftover B.sprouts!” Leftover everything else, but the Martian Brains are history–we’ll just have to do more!
Don’t forget Roasted! Our friend Caroline introduced me to Ina Garten’s Roasted Sprouts, and I have never looked back. I have converted dozens of a-sproutists, one batch at a time : )