Brussells sprouts and zucchini. But I'm a fairly recent convert (give or take a year). Warm Brussells sprout salad and roasted cubed zucchini (Mind you: I am the only one in my family who will eat these items). Hey, with a cheese toped baked potato, it fills a plate and your tum, but doesn't suck up the calories.
For me, this is the new yummy! Can you tell that I'm obsessing about food of late?
I totally had brussel sprouts for the first time in years this past weekend!! My little guy looked at them and thought they were "mini salads" I think they taste a lot like broccoli.
ReplyDeleteLooks yummy! Recipes?
ReplyDeleteSalad: 1 tsp butter, add some shallot/onion for flavor, then 1/4 cup low fat chicken stock, break up and cook 6-9 sprouts on low with lid until softened (about 4 min). Add kosher salt & pepper to taste. Top with cranberries and roasted pine nuts or salted peanuts.
ReplyDeleteZucchini: cube 2 zucchini, toss in 1 tbsp olive oil, kosher salt, pepper, 1/2 tsp sugar, thyme. Roast at 425 for 30/40 mins. Toss mid-way through.
I love brussel sprouts, I still can't get my husband to try them, I will have to try this recipe. :)
ReplyDelete