EagleTribune.com, North Andover, MA

December 6, 2013

A healthy and edible appetizer doubles as centerpiece

Sweet sauteed Brussels sprouts and cranberries rule the table


The Eagle-Tribune

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We got so excited about how to make sweet-tasting Brussels sprouts and enjoying the great flavor we didn’t think was possible, we think we’re ready to make Brussels sprouts cakes, pies and cookies! But we must control ourselves and realize there is a time and place for even the greatest vegetable ... but our Mystery Chef has decided that we can still have fun.

Enter the simple and tasty appetizer. This appetizer doubles as a centerpiece (no applause from the guests necessary) and gives your buffet or dinner table a very sophisticated air.

It couldn’t be simpler: sauté the Brussels sprouts in the magical mixture of maple syrup and honey. Then attach them, along with their dried cranberry buddies, onto a decorative squash with toothpicks or skewers (you can be as creative as you like here, depending on the season, by using any larger fruit or vegetable for the appetizer base, or varying the ingredients on the toothpicks or skewers).

One of the reasons Mystery Chef is so happy about these sprouts is that they are a wealth of vitamins and nutrients, and combined with the antioxidant qualities of the cranberries, this appetizer is not only delicious, but healthy too.

Brussels Sprout and Cranberry Appetizer

2 cups brussels sprouts

1 to 2 tablespoons grapeseed oil

1 tablespoon cranberry sauce

1 tablespoon maple syrup

1 tablespoon honey

Dried cranberries

Decorative squash (acorn works well)

Toothpicks or skewers

Cut ends off Brussel sprouts and remove any yellow or damaged leaves.

Heat oil over medium heat in saucepan.

Add Brussels sprouts and other ingredients one by one to pan, and simmer until the sprouts are tender (overcooking will make them taste bitter).

Skewer the sprouts and dried cranberries.

Poke skewers into the squash in a pleasing pattern.

Serve proudly! It’s healthy!