Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 cloves of garlic, minced
- 11/2 pounds Brussels sprouts
- 1/2 cup bourbon mustard
- 1/2 cup dried cranberries
- 1/2 cup sliced raw almonds
- Salt and pepper, to taste
- Preheat oven to 350°F.
- Combine olive oil, garlic and Brussels sprouts in a cast iron skillet.
- Toss together so that the sprouts are well coated.
- Sprinkle generously with salt and pepper.
- Place Brussels sprouts in oven on the middle rack, cook for 20 minutes, stirring occasionally.
- Add mustard and cranberries and stir; cook for another 10 minutes.
- Then sprinkle in almonds and cook for another 5 minutes (the sprouts should be nicely browned and a little crunchy on the outside).
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