Lorraine's Brussels Sprouts

One of our neighbors brought this dish for Thanksgiving and the brussels sprouts fans in the group loved it.

1 lb brussels sprouts
2 T Dijon mustard
1 cup dried cranberries (soaked in hot water for 10 minutes, then drained)
2 T butter
1/4 cup honey
salt & pepper to taste

1. Trim sprouts and cut an X in the stem. Remove outer leaves. Soak for 10 minutes in lightly salted water.

2. Steam sprouts for 8 minutes, until almost tender. Drain and rinse until they are bright green. When cool, cut into quarters.

3. Melt butter, and cook sprouts in it for 1 minute.

4. Mix honey and mustard and add to pan with sprouts. Add cranberries.

5. Heat over medium until tender.

Grilled Broccoli and Lemons

I found this in a "10 ideas for: broccoli" article in real Simple. It may not sound like much, but it's really quite tasty. I think I like the roasted lemons the most.

Total time: 20 minutes
Serves: 4

1 bunch broccoli, cut into 8 large spears
2 lemons, quartered
2 Tbsp olive oil (+ more)
salt & pepper

1. In a large bowl, toss the broccoli and lemons in the olive oil. Season with salt and pepper.

2. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10-15 minutes.

3. Squeeze the lemons over the broccoli and drizzle with additional olive oil.