Yes, it's supposed to be spring and it's time your plants start sprouting. But it's been a pretty lousy spring with cloudy skies and chilly weather :(. My poor plants do get their share of sunlight but I know they are craving warmth.Yet I was feeling 'spring' yesterday after getting an awesome much needed new spring hairstyle and stopping by the farmer's market on my way home. The farmer's market visit was unplanned and I only managed to buy a basket of tasty strawberries and brussel sprouts with the little cash I was carrying. Time for some sprouts =).
Past week has been quite hectic with work and social activities and I haven't made my run to the grocery store. My fridge and pantry were pretty empty and the brussel sprouts came to dinner rescue. I used whatever was lurking around and turned the brussel sprouts into a tasty dinner with some spring notes.
Roasted Brussel Sprouts with Potatoes
Ingredients:
10-12 Brussel Sprouts
2 White potatoes
2 Cloves garlic
1 Tbsp EVOO
1 Tbsp lime juice
1 Spring fresh oregano - from my garden :)
1-2 Teaspoons dried parsley
Dash of paprika
Salt & fresh ground pepper for seasoning
Basic Prep: Preheat oven to 350F.
*I used oregano since that's what I planted this year. Thyme will make an excellent choice as it goes well with lime.
Past week has been quite hectic with work and social activities and I haven't made my run to the grocery store. My fridge and pantry were pretty empty and the brussel sprouts came to dinner rescue. I used whatever was lurking around and turned the brussel sprouts into a tasty dinner with some spring notes.
Roasted Brussel Sprouts with Potatoes
Ingredients:
10-12 Brussel Sprouts
2 White potatoes
2 Cloves garlic
1 Tbsp EVOO
1 Tbsp lime juice
1 Spring fresh oregano - from my garden :)
1-2 Teaspoons dried parsley
Dash of paprika
Salt & fresh ground pepper for seasoning
Basic Prep: Preheat oven to 350F.
- Wash the brussel sprouts and cut in halves. Peel the potatoes and cut them in 3/4 inch cubes. I used white potatoes which were a great choice, but small red potatoes will taste just as good.
- Crush the garlic cloves and give them a rough chop. Take the oregano leaves and chop them as well.
- In a casserole, mix EVOO, lime juice, garlic, oregano, parsley, paprika (don't OD the paprika else it'll take away the beautiful green color away), salt and pepper. Whisk it all together.
- Add the veggies and toss them well.
- Put the casserole in the oven and bake for approximately 30 minutes or until the potatoes cook and brussel sprouts turn golden brown, tossing half way in.
*I used oregano since that's what I planted this year. Thyme will make an excellent choice as it goes well with lime.
2 comments:
Looks yummy! Post your garden's pictures - fan request! :)
Thank you, Priyanka! :)
Will post the pictures soon. I have a humble little garden. Most of them are still 'babies' =)
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