Thursday, December 4, 2014

Brussels Sprouts with Grapes and Almonds

This is something our family usually has on Thanksgiving.  My mother either saw a recipe or made it up, can't remember.  I do know we have been making it for a long time now and it has come to be somewhat of a tradition.  However, when we have a lot of guests over who don't like brussels sprouts, it usually gets opted out for green beans.

Most of the cooking for this dish could actually be done the day before.  Then you just throw it all in the pan for the final mix and heat.

Brussels Sprouts with Grapes and Almonds

6 cups brussels sprout, end cut off, large ones cut in half
2 cups green grapes, halved lengthwise
1/2 cup slivered almonds
2 tablespoons butter

Bring brussels sprouts to a boil in a sauce pan with about 2 cups water and a teaspoon of salt. Reduce heat, cover and simmer until tender.  Remove from heat and drain. Set aside.  At this point you could put them in the refrigerator if you are doing them a day in advance.

In a large skillet melt butter and add in cooked brussels sprouts.  Make sure brussels sprouts are heated through.  Add in grapes and heat until grapes are warm.  Season with salt and pepper as desired.  Sprinkle almonds over top and serve.

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