Brussels Sprouts with Goat Cheese and Honey

Yahoo, it's baseball season again! For my family that means my 9-year-old is back at baseball practice and games are right around the corner. There's also the added bonus of Kansas City Royals baseball. I love those boys in blue. Last Monday they opened the season at home, and luckily I had the wherewithal to plan a main dish in the crock pot. When it was time to eat I only had to make this home run of a side dish that came together between innings. Just throw some mini brussels sprouts into your sauté pan with olive oil, then add your ace players crumbled goat cheese and honey at the end for tang and sweetness. I promise you'll be back in front of the TV before Lorenzo Cain makes his next amazing catch. Baseball and brussels sprouts - always a winning combination.

Brussels Sprouts with Goat Cheese and Honey (adapted from bitesofbri.com)

2 T. olive oil
1 1/2 lb. frozen baby brussels sprouts, thawed (or larger brussels sprouts, halved)
1 t. salt
1/2 t. pepper
1 T. honey
2 oz. goat cheese, crumbled

Heat the oil in a medium skillet over medium high heat. Add the brussels sprouts, season with salt and pepper and saute, stirring occasionally, until the brussles sprouts are heated through and a little caramelized, about 5-10 minutes. Add the honey and stir to coat. Sprinkle the goat cheese over the brussels sprouts and serve immediately.

4 servings (169 calories each serving) according to my calculator on loseit.com