It's the most wonderful time of the year...
And most likely the busiest...
I personally love it - Michael Buble Christmas carols on the radio, Bing Crosby singing in the snow, glowy lights on a big, gorgeous Christmas tree - Christmas sprit? Check!
And the FOOD!
Of course the food - family, friends, dinners, drinks, parties...
This is why I'm loving these Cranberry Brussels Sprouts Crostini - they are perfect for any occasion - cocktail party, an appy before dinner, they even work for brunch. And seriously, who doesn't love brunch?
I actually got the idea from one of Giada's holiday specials on TV last year, wrote a few notes about it while I was watching and then totally forgot about it until last week when I was going through an old notebook and saw the notes! You know how you feel when you find $20 in last year's winter jacket? Yep - same feeling ;-)
This recipe is pretty simple to put together and looks really pretty with the red from the cranberries and green Brussels sprouts. Its a great holiday dish to serve at your home or bring to a party or dinner.
“But for now let me say, without hope or agenda, just because its Christmas (and at Christmas you tell the truth), to me you are perfect…"
~Love Actually – my favourite Christmas movie
I like to grill the bread right before topping and serving. Simply place the slices on a parchement paper lined baking sheet and brush one side with olive oil and a light sprinkle of garlic powder and then grill for 5 minutes in a 400 degree oven until lightly golden. You don't want them too crunchy.
You can sub the pumpkin seeds for chopped walnuts or pistachios if you prefer or you have them on hand.
Short on time? Cut and rinse the Brussels sprouts the day before and keep them in a tightly sealed container in the fridge until you are ready to roast them.
Preheat the broiler to high and line a rimmed baking sheet with parchment paper.
In a large mixing bowl combine the chopped Brussels sprouts, 2 tablespoons of the olive oil, a couple sprinkles of the sea salt, pepper and the pepper flakes (optional). Toss well to coat and then spread them out evenly on the lined baking sheet.
Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning.
Whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar and maple syrup and some sea salt and pepper until well combined.
Once the sprouts are cooked place them in a large bowl and add the cranberries, pumpkin seeds and mix with the whisked dressing until well coated.
Spread the crostini with some hummus and then top each crostini with a spoonful of the Brussel sprout mixture.