Sweet Roasted Brussels Sprouts with Cranberries & Walnuts

Lessons I am learning right now...

It is okay to sleep in when you are tired.

It is okay to snuggle a cat who really does not want to be snuggled.

It is okay to take a day off.

It is okay to sneak a cookie when no one is looking. (or even if they are...)

It is okay to say no.

It is okay to need help, ask for help, and accept help.

It is okay to burn pancakes.

And it is okay to sit on your couch on a Sunday morning, eating Brussels sprouts for breakfast, and covering them in maple syrup because you burned your pancakes. 

I am a big believer in the idea that sometimes things happen for a reason.  And apparently I burn recipes so that I can create even tastier things, like these Brussels sprouts.  My favorite part of this dish is using fresh cranberries instead of dried because when roasted, they turn into tart, juicy little bits of heaven.  I also like toasting the walnuts for just one minute at the end of cooking the Brussels sprouts, but be sure to keep a close eye on them because the oven is on high heat and they can burn easily.  If you're nervous about burning them, simply skip this step. 

Sweet Roasted Brussels Sprouts with Cranberries and Walnuts

Serves 4

1 pound Brussels sprouts

1 tablespoon coconut oil

1/2 cup fresh cranberries, halved

1/2 cup raw walnuts

2 tablespoons maple syrup (or more if desired)

Sea salt and freshly-ground pepper to taste

Preheat oven to 375 degrees F. 

Trim ends off Brussels sprouts (or cut them from stalk) and remove any outer yellow leaves. Cut in half.  Toss Brussels sprouts with coconut oil and lay flat on a sheet pan. Toss with cranberries and roast for about 30 minutes, stirring halfway through, until the Brussels Sprouts are crisp on the outside and tender on the inside.  Add the walnuts to the sheet pan and roast for one minute, until just toasted, and remove sheet pan immediately.  Toss with maple syrup and add salt and pepper to taste.  Serve warm.

Warm French Lentil and Brussels Sprout Salad

No I did not spend all weekend watching Twilight.  Why would you ask?  What an odd question.  You must be a weirdo.

Definitely weirder than me who, um, just might have spent all weekend watching Twilight.  I also might have had to join a local movie store because Netflix didn't ship the third movie in time.  Hey, I said might.  It doesn't mean it happened. 

Still think I'm weird?  Don't worry, I was just kidding a minute ago. I didn't spend all weekend watching Twilight.  Really!

It was my cat.  He's kinda creepy like that.  See?  Creepy cat.

I know what you must be thinking.  I mean, watching Twilight all weekend?  Eating Brussels sprouts in May?  I may not be able to defend my recent movie selections, but it sure doesn't feel like May in Seattle right now and Brussels sprouts are hitting the spot.

This salad was inspired by Joy The Baker.  It is simple, earthy, and delicious, without a lot of fuss.  It's perfect for after you come home from the Farmer's Market drenched from an unexpected downpour.  Or after you've spent all morning weeding in a cold, gloomy garden.  Or, you know, after you spend all day catching up on your favorite romantic vampire flicks.  If you're into that.

Warm French Lentil and Brussels Sprout Salad
Serves 2 as an entree or 4 as a side

1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste

Preheat oven to 325 degrees. 

Add your lentils and vegetable broth (or water) to a pot and bring to a boil.  Boil for 3 minutes, then bring down to a simmer.  Simmer until lentils are cooked and tender (about 30 - 45 minutes).  Drain any extra liquid from the pot. 

Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well.  Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes.  When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant. 

Divide the Brussels sprouts evenly amongst your plates.  Top with the lentils.  Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top.  Serve warm.