Thursday, December 2, 2010
Back on Track
After the excesses, good and bad, of Thanksgiving, I am ready for simplicity again, just some unadorned, healthy food. Here's a bright fresh recipe that suited my craving well:
Roasted Brussels Sprouts with Tomatoes
brussels sprouts, trimmed and halved - I used a large bag from Costco
a pint of grape tomatoes
3 Tbsp. extra virgin olive oil
salt and pepper
That's it -- just stir all ingredients, coating the veggies well. Preheat oven to 400 degrees. Arrange veggies in a roasting pan. Roast for 20-25 minutes. This cooking time is based on the fact that I had a lot of sprouts that filled the roasting pan thickly. If you have a thinner layer, you will want to check the veggies after about 17 minutes or so. They will cook more quickly if they are not as crowded.
Here's the finished product. The sprouts were still crisp-tender, and will still be good when I quickly heat the leftovers up again in the oven. The tomatoes were hot and sweet and just beginning to burst. My favorite part is the crispy, paper-like outer edges of the sprouts. Really, really delicious, and just what I wanted to eat!
In addition to these veggies, I made a simple salad:
So minimal -- fresh spinach, half an avocado, a couple of radishes and a squeeze of lime juice. You could also add some evoo, but I felt the veggies were rich enough with all their oil. I love the combination of radishes and avocados together. They are complete opposites that compliment each other well. My omni husband loved this salad!
Next to the salad bowl, here's my whole dinner plateful:
Seeing these photos again makes me hungry -- maybe a little bowl of re-roasted sprouts for breakfast?