Roast Brussel Sprouts and Haricot Vert
I served this with the salmon. I am not sure if brussel sprouts are still around, but if you can find them- they are delicious with the green beans. I added walnuts and cranberries to the mix and came up with a delicious recipe.
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 pound Haricot vert, trimmed
- 2 tablespoons extra virgin olive oil
- Salt
Preheat oven to 400 degrees F.
Place the veggies onto a lined cookie sheet. Drizzle the olive oil and sprinkle salt. Mix well with fingers and roast for 15 to 20 minutes. Take out and keep aside.
- ½ cup walnuts, chopped
- ½ cup dried cranberries
- 2 garlic cloves, grated
- ½ cup half and half
- Salt
Heat a wide frying pan. Add the walnuts and toast on medium heat for a minute or two. Add the half and half, cranberries and garlic. Bring to a boil and add the sprouts and beans. Bring to a boil and lower to a simmer. Mix well and cook for 2 to 3 minutes. Check for seasonings and serve warm.
