it's time to cut through all this sugar and chocolate with some vegetables. now that the weather is finally nice - we made it all day yesterday without rain and it's finally warm enough for shorts - we go to the public market every saturday morning. this year, my plan is to purchase something new, some fruit or vegetable that i've never had before, and make it. i don't know if i'll run out of options before the season is over, but i'm hoping to find some new fruits and vegetables that i can add to the rotation.
and while i know many people who told us we have to try these, how easy they were to prepare and how great the kitchen smelled while they were roasting, i didn't care for them much. jason, on the other hand, finished his plate, finished the rest from the pan, and finished what i left on my plate.
roasted brussels sprouts
1/2 cup raw brussels sprouts per person
kosher or sea salt
- preheat your oven to 400F.
- rinse the brussels sprouts, cut off the bottom, slice in half and place on a baking sheet. drizzle liberally with olive oil and sea salt. toss the sprouts around so they're evenly coated.
- bake for about 20 minutes, or until starting to brown.