Before you go running and screaming away because you
think you don’t like brussels sprouts (p.s. I don’t understand you), WAIT! Hold on! Please don’t go anywhere because I guaran-freaking-tee you that you just haven’t eaten them the right way. Case in point: my dear husband. And if I can get him to eat those little cabbage-like balls of goodness, then I can get you to eat them too.
While my go-to method of cooking brussels sprouts is to toss them in olive oil , season them with a little s&p, and roast them in the oven until they’re nice and crispy, I’ve taken to liking them pan-seared as well. In this recipe, I simply sauteed them in olive oil, tossed them with cranberries, pecans, and a maple dressing, and finished it all off with some crumbled blue cheese. I loved the combination of all of the very different flavors going on in this salad and while the sweet cranberries and rich and crunchy pecans were great, my favorite part was the creamy, pungent blue cheese. I made sure to get a little bit in every single bite.
This salad would be perfect for your Thanksgiving table. I didn’t make this for our Friendsgiving that we had last weekend, but rather was recipe-testing for Thanksgiving. I actually loved this dish so much that I made it twice in one night, so I could have bring it for lunch the next day. Don’t fret though, I ate it with stuffing (recipe coming!) and leftover sweet potato casserole to make sure it would fit in at the Thanksgiving dinner table. It does.