adapted from Rachel Schultz
Prep time: 5 minutes
Cook time: 15 minutes
brussels sprouts: 2.00, cranberries: .30, pecans: .50, goat cheese: .30, other: .10
Note: This is fairly adaptable. You could use walnuts instead of pecans or even probably pine nuts to good effect. You could use feta or blue cheese instead of the goat cheese (any softish, spunky-ish cheese will do). Also, I used dried cranberries (that I threw in near the end), but the original recipe called for fresh, which she cooked with the brussels sprouts so they would burst and shrivel a bit on their own. So feel free to use what you've got.
Note: I halved this recipe (and then ate it all myself, yes, I did). If you make the full recipe, be sure you've got enough space in your pan that your brussels sprouts are all in more or less one layer on the pan.
Note: Yes, I did just use "handful" as a measurement and, no, that's not fair. My hand holds about 1/4-1/3 C of stuff, but seriously, this is a very adaptable recipe, so don't get too caught up in exact measurements.
1 lb brussels sprouts, quartered (and with ends and any wilty-ish leaves removed)
1 Tbsp olive oil
1 Tbsp balsamic vinegar (yes, balsamic is definitely best, though you could probably get away with something else)
1 Tbsp maple syrup (the real stuff)
1 handful dried cranberries
1 handful pecans (lightly chopped or in pieces)
1 handful crumbled goat cheese
Heat olive oil in a large skillet. Add Brussels sprouts and a generous sprinkling of sea salt. Cook, stirring occasionally. Let them get some golden or even brown color to them. This is important. Do not fear the brown edges.
When they're browned and delicious, add the balsamic vinegar and maple syrup. Stir. Add in pecans and cranberries and stir, letting cook for another minute or two.
Take off heat and add the cheese. Taste and add salt if necessary. Eat it. Oh, it's so good.