Happy Friday! I’ve been looking forward to this weekend for a while. Tonight, my friend/co-worker is coming over and we’re cooking dinner and watching Christmas movies (my DVR has been busy recording Home Alone 1, 2 AND 3 as well as The Santa Clause).
Saturday, consists of a long run with one of my best friends who will be coming in town for the holidays all the way from Texas. She also happens to be training for a marathon (and is part of my inspiration for running another). Saturday afternoon, I’m going to a Christmas play with the fam.
Cooking, running, movies and Christmas all in one weekend – sounds like a good one to me! While I’m in the holiday spirit, I figured I would share a festive recipe.
This was one of my contributions to Thanksgiving but I think it would be better suited for Christmas (red & green, hello!?)
Maple Roasted Brussels Sprouts with Pecans & Dried Cranberries
- 2 lbs of Brussels Sprouts, trimmed and halved
- ¾ cup Pure Maple Syrup
- ¼ cup Olive Oil
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- 1/3 cup chopped Pecans
- ¼ cup dried Cranberries
Preheat your oven to 400°F. In a large bowl, combine all ingredients. Pour into a prepared 9” x 13” baking dish. Bake for 15 minutes, stir, and continued baking for an additional 10-15 minutes.