We are just 10 days away from Thanksgiving (OMG!), I don’t know about you, but I’m prepping my holiday menu TODAY. As I’m going back through some of our delicious holiday recipes, I came across this gem, and couldn’t resist adding it to the list of things I’ll be preparing! We have lots of guests coming this year, and I want to wow them with delicious and healthy dishes, like this Balsamic Brussels Sprouts recipe with Cranberries and Pecans! You know, so they don’t have to feel guilty about eating an extra of pie, or three.
Enjoy, and leave us a comment telling us about your favorite Thanksgiving side dish!
We’re having quite the torrid affair with brussels sprouts here at Shrinking Kitchen. I honestly can’t get enough! I just don’t understand why they are so maligned…they’re cute, tiny little cabbages, for goodness sake. What’s not to love? I’m pretty sure their reputation has something to do with preparation – of course they’re gross when they’re boiled within an inch of their life. Gray brussels sprouts = bad.
I ran across a bag of shaved brussels sprouts in the supermarket and was intrigued. What a great, quick base for a side dish! I came up with this dish with that simple bag of brussels sprouts and pantry staples. Seriously, I love when that happens. And I love it even more when the results are so delicious. The balsamic vinegar turns syrupy and sweet as it reduces and the cranberries become plump and juicy. The pecans add a great crunch – and everything together? Perfect. True story.
Honestly? I ate this WHOLE thing for dinner, by itself (burp). But it would also be lovely with a pork roast. Or as a side dish for Thanksgiving. But if you want to whip up a batch and keep it all to yourself, you have my blessing. Sharing is overrated.