For the love of all that is holy and good…

11 Jun

As of tonight at this moment, I have a new love in my life.

Love thy name is…BRUSSEL SPROUTS!

I know I have had them at dinners before, but never how I prepared them tonight.

I bought some fresh brussel sprouts over the weekend and decided to try my hand at roasting them in the oven tonight. (Thanks to Casey for suggesting roasting them!) My friend Jaimelee mentioned today that she loved them with lemon pepper. Sidenote: We share a bizaare love/connection over lemon pepper that began with her having found the best one ever and me suggesting that she put it on mac and cheese. Yes that is how much we love it.

So, as I am salivating over my craving for lemon pepper and knowing that is a big fat no no for my big fat butt (sodium), I decided to get creative and essentially go back to basics.

Below is my recipe along with a lovely picture. Sorry I don’t really have measurements, I tend to cook like the Swedish Chef and just throw random components in as I see fit….awanda snoof en pullen lemon juice, Bork, bork, bork.

Oven Roasted Brussel Sprouts

Ingredients:

Fresh or Frozen Brussel Sprouts
Lemon Juice
Pepper Corns
Garlic Powder
Parmesan Cheese
1 of the following Olive oil, butter, or in my case I Can't Believe Is Not Butter Spray

Directions:

Clean and prep your brussel sprouts. I tear away bad leaves and cut off the stem end. I cut mine in half and washed them. Then I sprinkled in garlic powder and cracked black pepper on them. I used only 1 tbsp of parmesan as cheese is not on my approved list. I reasoned that 1 tbsp is half of a serving and is spread out over all of the brussel sprouts which I will eat in about 3 sittings. Not too bad. Then I doused them in lemon juice and sprayed them with the fake butter spray. Bake at 400 for about 20 minutes if cut in half and 30-40 if whole.

Enjoy!

2 Responses to “For the love of all that is holy and good…”

  1. Erica C. June 12, 2012 at 12:15 am #

    I’ve done asparagus essentially the same way. I just did a little kosher salt and some lemon juice, a little olive oil and popped them in the oven.
    Oh, and I think cooking without measuring is the only way to cook! At least that’s how I do it.

  2. Jill Wachs June 12, 2012 at 12:36 pm #

    Oh yeah, brussel sprouts are tasty little morsels! And roasting nearly any vegetable makes them far more exciting than other preparations.

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