Including a grand prize ereader and $$!! Yep, it’s time for the 4th Annual Authors in Bloom Blog Hop and that means sharing great recipes and gardening tips.
This year I’m sharing a favorite recipe. With Brussels sprout season closing down in Central Florida, it’s time to consume the last of your harvest and this dish does that with savory flair. How about we call it Savory Brussels?
Perfect. Now, for the good stuff. You’ll need the following list of ingredients:
2 dozen Brussels sprouts, stems removed and sliced in half (or quartered, if extra-large)
3 oz. Manchego-style cheese, crumbled (a Mexican fresco type will work)
2 TBSP bacon bits
1 TBSP dried cranberries, chopped
1-2 TBSP olive oil
In a large saucepan, heat 1 TBSP olive oil on medium heat. When hot, add sprouts and toss to coat with oil. Continually toss as you sauté the sprouts to a golden brown, approximately 10 minutes.
Toward end of sauté process, I like to add the extra tablespoon of olive oil, though this is totally up to you. Once sautéed to your liking, add bacon bits and cranberries and toss together until warm and well-blended, about 1-2 minutes. Add cheese and mix together for a minute or two longer. Serve warm.
Yield approx. 6-8 side servings.
For my giveaway this year, I’m offering a set of decorative note cards, including an ingenious deck of garden guides that describe best growing practices and gardening tips, plus a box of 101 ways to stop worrying (and maybe get gardening?).
Enter to win below and enter often–there’s more than one way to win!