Monday, January 19, 2015
Warm Brussels Sprouts Salad
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.
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
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.