New York's ever changing seasons really help me become more creative when it comes to the kitchen. Last week I hosted a girl's night at my apartment and threw together some simple dishes that will be added to me recipe rolodex and this is one of them. At first I was slightly hesitant when I planned on serving brussels sprouts since most people cringe at the thought of this vegetable, but I went along with my initial idea and executed this side easily. So if you're looking for an upgrade from the usual brussels sprouts and pancetta dish, here's another way to change that once cringe-worthy vegetable into a craving.

Goat Cheese + Brussels Sprouts

Ingredients 1.5 Tablespoons of Unsalted Butter 1 medium Shallot, thinly sliced 1 large clove of garlic, minced 1/4 cup of White Cooking Wine Salt and freshly ground pepper 1 pound of Brussels Sprouts, trimmed 1/8 cup of dried cranberries 1/4 cup of unsalted Pecans 4 tablespoons of Goat cheese, crumbled

Total cook time - 15-20 minutes; Serves 4-6 - Prep: Mince garlic, slice shallots, and trim brussels sprouts (cut off stems and cut in half). - Turn heat on medium-high in a sauce pan and heat butter, add garlic and shallots, and cook for 1 minute. Add Brussels sprouts, salt and pepper. Place lid on, drop heat to low-medium, and cook for 5 minutes. - Optional: on a small baking sheet, cover and heat Pecans at 350 degrees for 5 minutes. - Remove lid and add white cooking wine. Cook for another 3 minutes or until most of white wine has evaporated. - Remove Pecans and toss into a large serving bowl, toss around with a pinch of salt. Add and toss together cooked brussels sprouts, dried cranberries, and finish with crumbled goat cheese.