For those of you who live in warm climates or whose “winter” consisted of three snowflakes and three days that dipped below fifty degrees: please stop reading now.
Oh, I’m just kidding. Keep reading.
In December I asked my building manager to shut off my heat because it was too warm in my apartment and this winter, I’ve only closed my windows when I go out of town. Yet, this is the time of year, the end of March, on the cusp of spring, when I start to lose fondness for the slushy sidewalks and my winter coat.
Yet, ironically, this month, I’ve become obsessed with winter vegetables. Kale, Brussels sprouts, Swiss chard, cauliflower….I can’t get enough. Usually by now, I’m scouting farmer’s markets for quasi-ripe tomatoes and slicing carrot after orange carrot for fresh salads, but for some reason, I’m still stuck on dark leafy greens and roasted veggies.
Even though this particular recipe might be better served alongside your Thanksgiving turkey, think twice before turning it away until November. Sautéed in warm walnut oil and mixed with with fresh goat cheese and tarted cranberries, you won’t even miss the meat in this seasonally-inappropriate salad.
Roasted Brussels Sprouts with Cranberries & Goat Cheese
2 cups Brussels sprouts, trimmed and quartered
1/4 cup walnut oil (substitution: olive oil)
2 tablespoons Fig Balsamic from Old Town Oil (substitution: balsamic vinegar)
1/3 cup dried cranberries
2 ounces fresh goat cheese, crumbled
1. Preheat oven to 450 degrees F. Trim brussels sprouts, remove outer leaves, and cut into quarters. Put sprouts in mixing bowl and toss with walnut oil and balsamic vinegar.
2. Arrange sprouts in a single layer on a rimmed baking sheet and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
3. When sprouts are done, put them back into mixing bowl and toss with cranberries or goat cheese. Arrange on serving plate and sprinkle with chopped walnuts, if desired.
Serves 2 as a side dish. To make this a main course, serve over rice.