Planning your Thanksgiving menu yet? I know it might be early for some, but I am actually cooking Thanksgiving dinner in Ireland, so I have to plan ahead, keeping in mind ingredients I know I will be able to find there. Brussels sprouts are one ingredient I LOVE cooking when in Ireland, and since I absolutely adore these little green globes of goodness, I am always dreaming up new Brussels sprouts recipes (How ‘bout Bacon Brussels Sprouts Mac and Cheese? Or Sriracha Maple Brussels Sprouts?) For lunches this week, I whipped up a giant batch of a recipe I am calling a salad because it is really delicious at room temperature. Call it what you like, but be sure to make it soon because it is delicious and healthy. 
I started with about four cups of sprouts, all cut in half except for the mini ones at the bottom of the stalk. I also chopped four apples and half a sweet onion.
Before I got cooking, I rehydrated about a cup of golden raisins in some hot water so they would be sweet and plump in the final dish.
A good glug of olive oil got the whole thing started. The onions went in first so that they could caramelize.
Shortly after, I added the Brussels sprouts so that they would get nice and brown. Nom nom nom.
Once the sprouts and onions were getting browned, I tossed in the apples and raisins, gave it a stir, and let it all simmer together for a few minutes.
Served alongside some spicy chicken sausage, this salad made a perfect veggie side dish, but I think it’s hearty enough for a light meal as well. I’ll be eating it for lunch topped with crumbled goat cheese or blue cheese. And I will definitely be adding it to my repertoire of fall recipes. Bring on those Brussels!
What’s your favorite fall/winter food or ingredient?
But I sliced the potatoes into thin rounds and added them to a pot of salted, boiling water. or this dish, you don’t want the potatoes to get mushy, so boil just until fork-tender, then drain and set aside.
