The one with the Brussels sprouts salad

After all of the holiday hustle and bustle (which involved quite a bit of food and some last minute orders from my shop), I am craving something that doesn't involve too much trouble to make and that's somewhat healthy as well. I've made this recipe a couple of times now, the original recipe can be found here. As a kid, even hearing the words 'Brussels sprouts' made me cringe. It amazes me how much I've come to like sprouts over the years.

What you'll need (lunch for 4):

• 500 grams of brussels sprouts, washed, halved and the outside leaves removed
• 100 grams of blue cheese
• 1 cup of walnuts
• 1 cup of dried cranberries
• 2 tablespoons of butter
• 2 tablespoons of honey
• 2 tablespoons of extra virgin olive oil

What you'll need to do:

Heat the butter in a frying pan and add the halved sprouts once the butter has melted and bake them for a couple of minutes. Test of they're ready, they still need a bit of a bite. Add the walnuts and honey and stir this all together quickly, until the sprouts have caramelized a bit. Take the pan of the heat and transfer the mixture to a bowl and add the cranberries and season with salt and pepper. Crumble and toss in the blue cheese. Drizzle with the olive oil and you're ready! I like this salad most when it's still a bit warm.

This time I used walnuts, but you can also use pecans. The salad goes well with fresh, warm bread. A while ago, I posted another recipe with sprouts over here.