'Twas the Week Before Christmas

'Twas the Week before Christmas,
And what did I see?
The temps outside
Just hit 66 degrees!

But that's what you get
When you live in the South
The weather will change
Before you open your mouth!

The presents are ordered,
Each one is so dear...
I just hope that FedEx
Will soon bring them here!

But what's a new post,
Without a Christmas recipe?
Need a side dish for dinner?
Well here's one, from me!

So I give this to you,
A dish full of SPROUTS.
Your family will love them,
And will eat LARGE AMOUNTS!


MERRY WEEK BEFORE CHRISTMAS!

ONLY 6 SHOPPING DAYS LEFT!

I'm trying not to sweat,

G&G

Sugared Up Brussels Sprouts
Serves 6

1 bag of frozen Brussels sprouts, thawed

1 tsp Extra Virgin Olive Oil

~ 2 tbsp stick butter or margarine, divided (you might not need all of this)

~ 2 tbsp honey, plus extra

3 tbsp brown sugar

dash of salt

dash of pepper

optional: chopped pecans

Slice Brussels thinly and set aside. In a non-stick skillet, heat your olive oil to medium-high heat. Add 1 tbsp butter and let it melt. Once butter is melted, add sprouts and toss. Add honey and continue to toss until all sprouts have some of the butter/honey mix on them. Stir/toss often so sprouts do not stick. You may need to add a little more butter at this point to make sure all Brussels are covered (but not drenched in butter!).

Once sprouts are cooked (about 5-10) minutes, add salt, pepper, and brown sugar separately. Let sugar melt slightly (so it kind of caramelizes), then add a dash more with pecans just before serving.

Serve piping hot.