Looks like a face, don't it? |
- Buy Brussels Sprouts
- Wash them
- Cut them in half
- Put olive oil in frying pan and set to medium heat
- Dump BS in pan
- Add kosher salt
- Sautee until brown on both sides (approx. 10 minutes)
- Add a shot of H2O and cover
- Turn down heat to simmer
- Remove when tender—test with a fork
Jen was taunting me last night. Apparently there were leftovers AND she took them all to work for her lunchie. More MUST be made! By Oni that is, not I. The Amazing Bob is not a BS convert. He says that he and the cats are alligned—the little green orbs are banned from the house.
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Despite yesterday’s wickedly blowy breeze action and distinct dearth of degrees, I went for a long walk. Outside even! Why? I just couldn’t face the mall OR the treadmill. That and I wanted to take advantage of the brill sunshine and clear sidewalks while I could. Who knows when the snow monsters will descend on us? While it seems we won’t have a repeat of last year’s, it’s important for me to keep in mind that the snowpocalype didn’t even begin until Winter Storm Juno on January 24th.
So then, I’m gonna get out as much as I can, while I can. If the temps ever rise back into the 40s, I’ll even break out my beloved trike again. *sniff*
Meanwhile, here’re some pics from yesterday’s outing.
My version, which I made just last night for Aliza’s bday dinner:
ReplyDeletewash and quarter the BS
put ‘em in a plastic bag
pour some olive oil into the bag and add garlic powder, salt, maybe a bit of cumin (but then, I put cumin in almost everything). Shake it all up till coated.
put ‘em on a tray and roast ‘em at 350° till they’re brown around the edges. You might need to flip them once during the process.
eat heartily
yum.
BTW, I've changed by background pic to that one of the frosty reeds. It's lovely.
I'll have to try your receipe—thanks!
ReplyDeleteAnd glad you like the frosty reeds too.