Saturday, February 25, 2012

It's Easy Being Green

Lately in Oklahoma, the weather was been awesome. It was 72 degrees the other day and today it's a mild 62 and I'm loving it. This weather makes me wish the Farmer's market was open. Since the weather has been so nice, my family and I have been grilling things outside on the grill. Every time my dad grills something, it makes me think of SUMMER! I cannot wait! Even though this school year has been great and all, I'm ready for a nice long break!
I love the green color
OK so back to the food, lately I have discovered brussel sprouts. They are so cute and little, but they can be intimidating. If you don't cook them the right way, you will end up eating a very bitter little brussel sprout. I found a recipe that sounded great and I thought to myself, I have to start somewhere and improve from there. I ended up making them with grilled chicken. These little guys were AMAZING! They had just the right sweetness to them and I should have made more!

Roasted Brussel Sprouts
A Molly Woodward Creation

  • 1 1/2 -2 lbs. of brussel sprouts, trimmed and cleaned
  • sea salt and pepper, good amount
  • about 4-5 Tbs. of olive oil
Preheat your oven to 400.
Cut off the ends and yellow-ish leaves.
Make sure your brussel sprouts are trimmed and washed. Take a cookie sheet or a glass container and lay all the little brussel sprouts out on it. Drizzle with olive oil and season well with salt and pepper. Make sure all the brussel sprouts are coated with everything. Pop in the oven for about 30-40 minutes. Check on them and when they start to turn dark, pull them out and gobble them up.
They should look like this when they are done!

This recipe is SUPER easy and really yummy. The good thing about this recipe is that you can serve it in a salad, pasta, or just as a side dish. It is excellent and worth the try. Don't be scared, they are Delicious!

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