Roasted Brussels Sprouts and Celery Drizzled with a Creamy Cream Cheese and Browned Onions Sauce with Crunchy Cucumbers

Saw this in the paper this morning. I am including it for my housemate, Janinne (Mrs. Peep) who LOVES Brussels Sprouts as much as I do!!

Brussels Sprouts:
1 stalk of celery, thinly sliced
1 med. sweet onion (again, I like Walla Wallas*)
1&1/2 lbs. Brussels Sprouts, cut into three pieces each, cutting from top to bottom
EVOO
Kosher* Salt
Freshly ground* pepper
Zest from half a lemon

Sauce:
Half a med. sweet* onion, minced
Three cloves of garlic, minced
2 T. EVOO
1 T. sugar
8 oz. cream cheese, softened
A generous squeeze of lemon juice (enough to make it sweet/tart)
Kosher* salt
Freshly ground pepper
Water (in case you need to thin the sauce to drizzle)
Diced Persian* cucumbers

To prepare Brussels sprouts: In a large bowl, mix together Brussels sprouts, celery, and onion. Toss with enough oil to coat; add S&P and lemon zest. Spread the mixture on a large baking sheet and roast in the oven at 400 until the sprouts are golden brown.

To prepare the sauce: In a med. skillet over med. heat,  slowly brown onion in oil, stirring occasionally. Stir in the garlic, and cook for one min. Then stir in the sugar and remove from heat. Immediately stir in cream cheese, stirring until melty and creamy. Squeeze in lemon juice, and add S&P. Add water, if needed to thin.

Pile the Brussels sprouts mixture on a large platter and streak the sauce in a zigzag pattern over the vegetables. top with diced cucumbers. Garnish with an edible blossom.

"No matter how many mistakes you make or how slow you progress, you are still way ahead of everyone who isn't trying."

Happy Friday, and have FUN today!!

Love,

MM