Meatless Monday! Caramelized Brussels Sprouts!

I took a few days off last week to go to my sister's wedding. It was fairly  mandatory I was these since I was in it :). She was beautiful and it was beautiful and I'm so glad I could share it with her. So, consequently I'm sorry I didn't get any posts lined up for the last few days. I'm still here though! 

This is a picture of a photo booth picture of us at the wedding. My sister is obviously in the middle. I'm on the right and our friend (and a bridesmaid) is on the left. I was the matron of honor :)

So...who going to say it? Brussels sprouts are not delicious. They are a love/hate vegetable with a strong flavor. I have never liked them my whole life. But you know what? I think I wasn't trying them in the right recipes...This, may be the right recipe because these were really good!

My husband loves brussels sprouts and apparently, so does my son. He likes to eat the raw leaves though, I'm not that brave. We rarely have them because I avoid them like they are going to burn me. But, I saw this recipe over on Kiss My Spatula and was intrigued. I'm pretty sure that anything with caramelized nuts is good, within reason. 

I decided to try this recipe and aside from the time it takes to separate the leaves it really didn't take that long. One of the reasons I liked this recipe was because it was the whole brussels sprouts and they were taken apart into just the leaves, then you add in candied nuts and cranberries! Who doesn't like candied nuts and cranberries, except maybe people with a nut allergy, I get that. But everyone else? Nuts covered in sugar are awesome (even mixed with brussels sprout leaves)!

Caramelized Brussels Sprout Leaves with Candied Nuts

Serves 2-3

Ingredients:
- ½ pound brussel sprouts
- ⅛ sweet onion, finely diced
- 1 ½ tablespoons butter, divided
- 1 ½ teaspoons brown sugar
- pinch salt
- ½ teaspoon extra virgin olive oil
- ¼ cup pecans, finely chopped
- 2 tablespoons sunflower seeds
- 2 tablespoons dried cranberries

Directions:
1. Mix the nuts, seeds, and cranberries in a skillet over medium-low heat until they are fragrant and lightly toasted. Watch carefully so that they do not burn! Add ½ tablespoon butter (1 ½ teaspoons), 1 ½ teaspoons brown sugar, and salt, stirring to coat. Stirring occasionally, continue to toast the mixture until it is lightly caramelized. Remove from heat and spread on a plate or pan to cool. Set aside.
2. Using a paring knife, cut off the stem ends of the sprouts. Using the knife, peel the leaves from the stems of the brussels sprout while working in a circular motion. You can save the small stem left in the middle for cooking later or discard it.
3. Heat a large saute pan over medium high heat, and add the remaining butter and oil. Saute the onions for about 1 minute then add the brussels sprout leaves. Saute the leaves until they are lightly caramelized and cooked through. Do not overcook them. Season with salt and pepper, if desired. The leaves should be softened and sweet. 

Printable recipe

Adapted from Kiss My Spatula

This recipe may be linked up to:

· Inside BruCrew Life - Trick or Treat Tuesday's

· Crazy For Crust - Crazy Sweet Tuesday’s

· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 
· Sweet as Sugar Cookies - Sweets for a Saturday

· A Pinch of Joy - Busy Monday Link Party 

· House of Hepworth's - Hookin up with HoH 

· Cups by Kim - Sweet & Simple Sunday  

· Couponing & Cooking - Mealtime Monday 

·  Grateful Belly - What's New Wednesday

· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· Something Swanky: Desserts & Designs - Sweet Treats Thursday