Ok, I'm just going to say it.
Brussels Sprouts are the new Kale.
These once maligned veggies are everywhere. Last year's Kale Chips are this year's Roasted Brussels Sprouts. Somehow, along the way we all realized one thing. If you prepare Brussels Sprouts properly, they are absolutely delicious.
Keep reading for the recipe…
A few weeks back I had the pleasure of attending the New York City Wine and Food Festival with my friends from I Can't Believe It's Not Butter and Country Crock. They were showcasing a few of their new products at the Grand Tasting.
I Can't Believe It's Not Butter!® Deliciously Simple™ and Country Crock® Simply Delicious are made with real, simple ingredients such as canola oil, yogurt and a pinch of salt – perfect for people seeking simpler food options. They are rich and creamy spreads that can be used every day in the kitchen to add richness and flavor to any meal – whether topping, baking or sautéing.
At the event they were handing out samples of these new products when Top Chef host Padma Lakshmi stopped by! She was kind enough to snap a photo with me at the booth.
Throughout the day visitors not only enjoyed the spreads on a variety of freshly baked bread, but there were also several recipes on hand using the new products. My hands down favorite was the Cranberry-Almond Brussels Sprouts.
This recipe is incredibly easy to make. Just toss together the ingredients and roast! It's an ideal side dish this Thanksgiving. Add it to your menu plans today!
Can't wait to try these "Cranberry-Almond Brussels Sprouts?"
Follow this link for the recipe –> http://thanksgiving.betterrecipes.com/cranberry-almond-brussels-sprouts.html
via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/10/30/cranberry-almond-brussels-sprouts/
Put the internet to work for you.
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