Monday, January 19, 2015

Warm Brussels Sprouts Salad

Warm Brussels Sprouts Salad | Call Me Fudge
Some bloggers are really lucky.  Some bloggers get to just blog.  They stay at home developing and testing recipes.  They don't have to fight the clock to take pictures with good lighting.  They probably get to watch tv while they're doing all of their cooking and editing and photographing.

Then there are the rest of us.  Those of us who are not 'professional bloggers.'  Those of us who work 40+ hours a week at a different job.
Warm Brussels Sprouts Salad | Call Me Fudge
For us, we have to rush home, make the food, take pictures with the fading light, stay up late staring at a computer screen editing and writing.

And then, every once in a while this magical thing happens: your 9-5 overlaps with your food blog.

I understand that I'm in a unique position since technically I write and edit blog posts at work too, but sometimes the overlap is even more apparent.  Like, when I made this warm brussels sprout salad and when I wrote this blog post for work.
Warm Brussels Sprouts Salad | Call Me Fudge
1 lb. brussels sprouts, trimmed and quartered
2 Tbsp. olive oil
salt & pepper, to taste
2 Tbsp. fresh rosemary, chopped
1/2 c. slivered almonds
2 Tbsp. maple syrup
1/2 c. craisins
1/4 c. shredded parmesan

1.  Toss brussels sprouts with olive oil, salt, pepper and rosemary.  Spread out evenly on a baking sheet and roast at 425˚ for 15-20 minutes (or until tender).

2.  Gently roast almonds in a small skillet then set aside.

3.  While brussels sprouts are still hot, toss with almonds, maple syrup and craisins.  Top with shredded parmesan to serve.

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