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Brussels sprouts with a tasty vinaigrette dressing and toasted pecans.
Preheat oven to 350 F.
1. Put about an inch of water in a pot, insert your steamer basket and bring the water to a simmer (or prep for your favorite steaming method). Prep Brussels sprouts by cutting off the end of the stem and cutting a small “X” into the remaining stem. Remove any damaged outer leaves and put the sprouts into your steamer. Steam the Brussels sprouts for about 6 minutes. They should remain bright green in color and pierce easily with the tip of a knife. When done remove them from the heat.
2. Toast pecans on a baking sheet in the 350 F oven for 5-6 minutes.
3. Prepare vinaigrette in a small bowl by mixing together olive oil, balsamic vinegar, prepared mustard and salt.
4. Toss together the sprouts, pecans and vinaigrette.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!