Saturday, January 30, 2010

Brussel Shprouts at the Roomie Dinnah

Two nights ago was our roommate dinner night, so Kate, Kenzie and I (and Fonz, of course) decided to make Kenzie's famous sweet potato quesadillas again (for the second time in a week...ohhhh they're so good!) and roasted brussel sprouts on the side.

Kate, choppin' the onions and SMILING! Isn't she supposed to be crying??

YYYUUUUMMM. That's the word I would use to describe the meal. We definitely all left the table full and feelin' good!

Ok, so I know when people hear "brussel sprouts" they immediately think they won't like them (at least that's what I first thought, and that's the reaction I've gotten from every single person I've talked to about them). But give THESE ones a chance! You will be sooo pleasantly surprised! If you like hash browns or french fries, you'll like these, because that's exactly what they taste like!

This is a super duper easy recipizzle that Claire shared with me a few weeks ago and I TOTALLY love:
  • 1.5 pounds brussel sprouts, ends trimmed, yellow leaves removed, and quartered
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
Don't they look like little teeny heads of lettuce?

The best part about this recipe is that you don't really have to measure anything. I measured stuff the first time, and it came out great. The second time, however, I just pretty much guesstimated (which is why you often hear me say things like "add a scoop" or "a dash" to my homemade recipes...if you don't know already, Claire and I weren't really blessed in the math department...), and it came out just as tasty. Here's whatcha do:

Kenzie diligently quartering away

  1. Preheat oven to 400 degrees F. 
  2. Place trimmed and quartered brussel sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 20 to 35 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussel sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Prepared and ready to rock 'n' roast!

Roasted, seasoned, and delectable hash browns BRUSSEL SHPROUTS!

Fortunately, we had pretty much cleaned all our dishes and cooking battlefield while we prepared the meal, so there was no washing after all our hard work! A giant pile of dirty dishes after slaving over and enjoying a sweet meal can totally mess up the after-eating euphoria.

This guy, on the other hand, did not contribute a whole lot to the process. Workin' hard or hardly workin' there, Fonz?

Overall, it was a bangin' roommate dinner. There will definitely be more from where that came from!

Have a great weekend, friends! :) -Anna

No comments:

Post a Comment