Well,I know the title is long but this dish sounded so good to me that I know I will be making it for the holidays. It is so exciting to know that in exactly 19 days, I can begin to get my fall decor out, put up the Fall Trees and start thinking about all the dishes that will grace the table for the following 4 months. If you are like I am, even if the temperatures don’t feel like Fall, September just sounds like it should begin all the holiday festivities. Even yesterday I sat down to look through some old Taste of Home, Paula Deen and Southern Living magazines for some new ideas. One idea I have to share with you is this:
When having people over for an Italian themed dinner, use large colorful cans (that you have washed) of tomatoes or tomato sauce, to hold bread sticks or fresh basil to put in the middle of the table, or use them to put your napkins which are folded up with forks, knives and spoons if serving buffet style. I loved that idea. Very practical and so cute. So back to the mentioned recipe. Have finally learned to like blue cheese so this caught my eye and can’t wait to make them.
1/4 cup avocado oil
3 cups halved Brussels Sprouts
1/2 cup sliced red onions
1/2 cup sliced sweet red pepper
2 cups fresh or frozen cranberries
2 tables balsamic vinegar
1 garlic clove, minced
1/2 cup crumbled blue cheese
1/2 cup crumbled cooked bacon
3/4 teas salt, 1/2 teas pepper
1/2 cup chopped cashews or pecans
In a skillet, heat oil over medium heat. Add Brussel sprouts, onions and red pepper; cook and stir until crisp-tender, 8-10 minutes.Add cranberries, vinegar and garlic. Cook just until berries are tender, 8-10 minutes. Remove from heat. Stir in cheese, bacon, salt, pepper and sprinkle with nuts of your choice.
Taken from Taste of Home Nov 2018