Eat your veggies!
Yes. These are brussel sprouts.
I know, I know…
But, don’t they look yummy?
Brussels don’t have the best reputation and I may or may not remember gagging on them as a child, but I’m older now and more open minded. Recently, I tried them again. I was out of town with a foodie friend and all of her friends were raving about the brussel sprout appetizer at our dinner destination.
And then it happened. My latest food obssession. Those who know me, are aware that I can eat the same thing for days on end. Leftovers are safe with me. If I can’t clear my plate, I’ll just save it for later, and a little bit later and then a few days after that, until it’s all consumed.
Sunday I roasted a bunch of frozen brussels and right now I smile knowing they are waiting for me at home, nestled into the Rubbermaid plasticware in my fridge. This joy can be yours too! Just try the simple recipe below.
| Eat your veggies! Brussel Sprouts | Print |
- 2 cups frozen Brussel Sprouts
- 1 tablespon Olive Oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- Preheat oven to 350 degrees. Spread the frozen brussels on a cookie sheet and cook for about 10 minutes.
- Remove brussels from oven and pour oil over the veggies, rolling them around to make sure they are evenly coated. Then sprinkle with spices, roll again to get them each seasoned. Return to oven and cook for 10-15 minutes until they start to brown slightly.
- Devour.
