Brussels Sprouts

I spent the whole morning cooking yesterday. And today, we are battening down the hatches for some serious winter weather. At least that is what they are predicting. We'll see what happens.

And so it seems like the perfect time for some blog updating. Since I have left it alone for so long.

Last week I loaded some pictures off my camera, so now I can show you some holiday cooking.

I traveled to my parents' for Christmas. I think my diet was a major source of concern for my mom, and honestly I was worried about how it would go too. It's easy to do it when you live alone, but harder when there are actually other people around. My family was super supportive.

They picked me up at the airport and we got home at about midnight. We walked in and everyone just started heading up the stairs to go to bed. But my mom turned to me and said, "Oh, are you hungry? I got you something at Trader Joe's today."

She went to the fridge and pulled out:

Yes, that's right. An actual stalk of brussels sprouts.

I said I wasn't hungry, and we went to bed. But the brussels sprouts sure tasted good when we roasted them up a few days later.

Roasted Brussels Sprouts

It's been a very busy week, so when I finished the soup from last week, I was left just eating salads. I had a few veggies still in the fridge though, so I roasted up the rest of the brussels sprouts. It was quick and easy on a cold, rainy night.

Roasted Brussels Sprouts

Washed brussels sprouts, sliced in half

Layer on a cookie sheet and drizzle with olive oil and sprinkle with salt

Bake at 350 for about 20 minutes. Halfway through cooking, turn the brussels sprouts.

Roasted Veggies

I needed a simple weeknight meal. So I just chopped up a bunch of veggies that were in the fridge and roasted them.

My friend came over and looked closely, poked everything, asked me to identify all the veggies, and after being very uncertain, said everything tasted great.

Roasted Veggies

1 leek

1 beet

1 large carrot

1 turnip

3 cloves of garlic

10-15 small brussels sprouts

Cut everything into chunks about the same size. Put on a cookie sheet and drizzle with olive oil and toss so everything is evenly coated. Spread in a thin layer. Sprinkle with salt.

Bake at 350 for 30-40 minutes.