The Ultimate Superfood: Brussels Sprouts & Horseradish

1 lb Brussels sprouts, halved 
3 tbl sp olive oil
1/4 cup Holy Schmitt's Horseradish (original or use cranberry to make an extra fall-themed dish)
Salt & pepper to taste 

1. Heat olive oil over medium-high heat in large pan or cast iron skillet
2. Add Brussels sprouts, cut side down, and sauté for about 10 minutes, stirring occasionally (maybe a bit longer depending on how crisp you like them)
3. Add the Holy Schmitt’s Horseradish during the last minute or two of cooking and stir till the Horseradish crisps (you may also want to add a teaspoon or so of butter to caramelize the Horseradish)
4. Season with salt and pepper
5. Serve and Enjoy!

Another option is to roast the Brussels sprouts versus sauté. To roast, coat the Brussels sprouts in oil, salt and pepper, and cook in 400 degree oven for 30-45 minutes (toss Brussels sprouts occasionally during cooking). Mix in the HolySchmitt’s Horseradish during the last 15 minutes of roasting. Enjoy!