Brussels Sprouts

I have had this blog ready for recipe posts for a while but I have had a hard time picking the first recipe. There is something about it being the first recipe that makes me feel like it has to be amazing. So it has been holding me back because I can't think of the perfect one. So when my friend Brittany asked me for my brussels sprouts recipe I decided that could be my first one and then the hurdle of making the first post could be out of the way. Here ya go Brittany!

*see notes for recipe variation as seen in photograph (photo taken on Christmas 2009)

Caramelized Brussels Sprouts with Cranberries (almonds)
salt
4 pounds brussels sprouts- stemmed, cut in half and all loose leaves removed
1 red onion, medium diced
4 T butter
1/4 cup red wine vinegar
2 T brown sugar
1 C dried cranberries
freshly ground black pepper
1/2-1 C slivered almonds

To cook the sprouts you can either steam or boil them. To steam- bring water to boil at the bottom of a large pot and place steaming basket with sprouts in pot, cover and reduce heat a little bit and steam for 8 minutes. To boil- bring 10 C of salted water to boil. Add sprouts for about 8-10 minutes. Until medium tenderness has been reached.

In the meantime, in a large sauce pan over medium heat add 3 T of butter. Add the red onion. Saute until the onions are translucent, about 2-3 min. Stir in red wine vinegar and brown sugar and cook until liquid is slightly reduced, about 5 minutes.

Drain sprouts from water (if boiled) and add to the pan with the onions. Stir to coat and add in remaining tablespoon of butter. Stir in cranberries. Season with salt and cracked black pepper to taste.

*To make like photo. Replace cranberries for slivered almonds(or just have both). In separate sauce pan heat a tablespoon of olive oil/vegetable oil and add almonds. Toast them in the oil until golden brown. Add them in at the end and stir well.

Another option:

Oven Roasted Brussels Sprouts
preheat oven to 425 degrees
Brussels Sprouts- stemmed, cut in half and all loose leaves removed
Olive oil
Salt
Pepper

Place sprouts in a large bowl and drizzle with enough olive oil to be lightly coated, add salt and pepper to taste. Stir it around until everything is coated. Pour onto cookie sheet.
Cook in hot oven for 30 minutes. Stir/flip halfway through.