The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions
Rose McAvoy | rose@halfhersize.com
Published: Friday, November 15, 2013, 12:01 a.m.

Make a simple, festive dish for holiday potlucks

  • Rose McAvoy

Some very brave friends of ours started our Thanksgiving meals early this year when they invited all of their friends with kids to a pre-holiday feast. More than a dozen kids under the age of five generated a cacophony that made "11" sound like the mewing of a newborn kitten. Amidst the blur of preschoolers there were moments of delightful adult conversation, many glasses of crimson Cabernet and more than one vote for leaving the kids with sitters next year.

Everyone brought side dishes to accompany the perfectly-roasted turkey prepared by our hosts. It was a no-brainer for me to bring something featuring those gorgeous Farmstr Brussels. I only used a small portion of a gorgonzola cheese wedge making that Brussels sprout hash. To make this super simple festive side dish I tossed the sprouts in the oven to roast, grabbed what remained of the funky fromage, a package of dried cranberries, and a lemon then tossed everything together before scooting out the door. It is hard not to love a dish that is easy to make, looks striking on a buffet table, and does a little funky cha-cha in your mouth.

Gorgonzola & Cranberry Roasted Brussels Sprouts

Isn't it fun when you take a dish to a potluck and overhear people whispering, "Do you know who made this? It is soo good!" These bejeweled Brussels sprouts have elicited such hushed inquires. Make them to share throughout the fall and winter holidays or simply to brighten your weeknight table.

Prep time: 10 minutes. Cook time: 20 minutes. Yield: approximately 12 (1/2 cup) servings.

Ingredients

  • 2 pounds Brussels sprouts, halved
  • 2 tablespoons grape seed oil
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 6 oz gorgonzola cheese, crumbled
  • 3/4 cup dried cranberries
  • 1 teaspoon lemon zest - about 1/2 a large lemon
Method

Set oven rack to the center and preheat oven to 425 degrees. Rinse, trim and halve your sprouts then toss them with the oil, salt and pepper. Turn the sprouts on to a baking sheet and arrange in a single layer. You may need an additional pan if the sprouts are on the larger side.

Roast the sprouts for 10 minutes, before giving them a quick stir and continue to roast for an additional 10 minutes. Keep an eye on them for the final 10 minutes -- they should have a nice amount of color but remove if they begin to burn.

Scoop the hot sprouts into a large serving dish and toss with the cranberries and crumbled cheese. Top everything with a generous sprinkling of lemon zest. Serve warm.

1/2 cup serving: 122 calories, 6.4 g. fat, 10 g. carbohydrates, 4 g. fiber, 7 g. protein, pp = 3.

Story tags » CookingThanksgiving

Sign up for HeraldNet headlines Newsletter
See sample | Privacy policy

Most recent Light for Life posts

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

loading...
» More life


HeraldNet highlights

First stop for tourists
First stop for tourists: County tourism volunteers inform, point the way
Remembering Jerry
Remembering Jerry: EvCC groundskeeper Gerald Olmstead was always happy
An untapped market
An untapped market: Sound to Summit is first brewery taproom in Snohomish
Saving the trees
Saving the trees: Learn from arborist how to keep your trees healthy
SnoCoSocial