Momma said eat your veggies!
As I have mentioned before, I have fallen in love with the produce department at Kroger. I try to pick something new up each time I go, which sometimes poses a challenge when I go late on a Sunday night when the place has been swept clean of all edible fresh foods. Nonetheless, I try to go earlier to have the best pick of the crop.
I have become increasingly more interested in brussel sprouts,it started when Evan and I were in Austria and I had these little gems so simply sauteed, they were wonderful! My Mom does not understand where I got a taste for them, no one eats them in my family, including my Mom and sister who even eat lima beans :shiver: I have been getting them frozen for convenience sake but the sauce they come in can be overwhelming and heavy. Therefore I picked some up fresh this week to experiment. I have started roasting veggies as a way to keep their nutritional value and develop their natural sugars so I decided to do the same for these guys. And I was, luckily, not disappointed.
Roasted Brussel Sprouts
(method can also be used for broccoli and cauliflower)
Preheat oven to 425 degrees.
Wash and clean sprouts, by removing any blemished leaves and cutting off tough stalk. You may also want to half or even quarter the sprouts to bite size as they cook up much better when small.
Spread sprouts on sheet pan in a single layer, drizzle with olive oil, kosher salt and pepper.
Pop in over for about 20 minutes or until brown and toasty. The insides will be tender and the outsides golden. Scoop into serving bowl or plates and top with parmesan cheese, balsamic vinegar, or red pepper flakes.
Your Momma would be so proud!
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