Thursday, November 11, 2010

Caramelized Brussel's Sprouts with Wild Rice

Pin It A lot of food blogs out there are offering advice on how to prepare a delicious Thanksgiving meal. I only have one piece of advice, but I'm sure you'll find it very valuable -- GO TO SOMEONE ELSE'S HOUSE FOR THANKSGIVING. I've never cooked a Thanksgiving dinner, but I've had fond Thanksgiving memories. That's probably because I didn't do any of the cooking.

Seriously, it looks stressful and awfully difficult. I'm doing a good job at Thanksgiving dinner stress avoidance again this year by going away for the weekend. But I will have lots of turkey, so it's all good.

Back to easy cooking -- this is a simple dish that happens to be very healthy and easy to make. So easy, in fact, I'm not going to write a recipe. That and also I may have ripped this off Mark Bittman's How to Cook Everything Vegetarian. I can't remember and I'm not going to bother checking the book. Sorry, Mark.

In any event, prep Brussel's spouts by slicing them in half. Place them cut side down into a hot oven proof skillet that has been liberally lubed with olive oil. Once the Brussel's sprouts caramelize, turn them over and stick them (pan and all) into a 400 degree oven and roast for 20 minutes. While still hot, drizzle with some Balsamic vinegar and season with salt and pepper. Serve over a bed of wild rice.

Ta-da! Easy, huh? So delicious and wonderfully seasonal. And! It's nutty and sweet (like me!) and very healthy (not like me...).

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