I think vegetables are extremely cool. Grown straight out of the earth, vegetables, while they may seem simple, are more complex
then any piece of meat. Every pork chop is a pork chop. Every steak is a steak.
But each vegetable is entirely its own individual. Have you ever seen two
identical carrots? Have you ever tasted two beets that have the exact same
level of sweetness? I like vegetables because besides their unique
individuality, they are totally fun to manipulate. One type of vegetable can be
prepared in utterly countless ways; roasted, toasted, puréed, soups, gratins,
sauces, or raw. Endless. Everyone has a favorite vegetable. Personally, I have
a lot of favorites, and they change depending on my mood. One staple on my
list: the brussel sprout. While I like them any way, my favorite is halved and
simply roasted with a little salt, pepper, garlic powder and olive oil. The
outside leaves get crispy, but the inside is buttery and tenderly soft. The
beauty is in the simplicity of the preparation, and the natural sweetness of
the brussel itself. Don’t ya just love
love?
Ingredients
4 cups brussel sprouts
olive oil
salt
pepper
garlic powder
Recipe: Preheat the oven to 400 degrees. Halve the brussel
sprouts and put them in a large mixing bowl. Drizzle the brussels with a little
olive oil (about 1 tbs, a generous dash), a generous amount of salt, pepper and
garlic powder. Toss to coat. Cover a baking sheet with tin foil. Lay the
brussels on the sheet making sure none overlap. Bake for 35-40 minutes, shaking
the sheet after 20 minutes to ensure browning on both sides. Remove from oven
and season with additional salt to taste.
from Brussells, with love
xoxo
hungreegirl.
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