Day Four... and Five

Where did the days go? They just sneaked pass me, so here I am playing catch up. I am adding two entries in one... Day four and five.

One day four...

Brussels Sprouts with Balsamic and Cranberries

Ingredients

3 pounds Brussels sprouts

½ cups Olive Oil

Salt And Pepper

1 cup Balsamic Vinegar

½ cups Sugar

1 cup Dried Cranberries

Directions

Trim Brussels sprouts, and then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

... and on day five...

Brussels Sprouts with Black Bean Garlic Sauce

Ingredients

2 tablespoons of olive, grape seed, or safflower oil*

dash of chili pepper flakes*

25 Brussels sprouts

1 ½ tablespoons of black bean garlic sauce

ground black pepper

Chili oil can be used instead of the olive oil (grape seed or safflower oil) and chili pepper flakes.

Directions

Wash the Brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.

Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the Brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2   tablespoon of oil.

Add the black bean garlic sauce and stir until all the Brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.