Sometimes I feel like as food bloggers that we put on a little bit of a front. Not that we aren’t really making what we show you, but many of us (myself definitely included) really only post the “winners” of all the things that we make. This doesn’t always mean that the recipe went well, but even if the recipe failed us, it is typically still a “good” recipe. For example, my morning microwave oatmeal with applesauce, cinnamon, and a sliced banana when we have nice green ones hasn’t yet made the blog (or even earned itself a photo).
One of the things that I hope to do better in 2011 is to better show you the simpler, healthier recipes we eat on a day-to-day basis. I love a great cookie, but we certainly can’t live on cookies alone. Let’s face it, we all need a couple recipes that we can turn to when you don’t get home from the gym until 7:30 wanted dinner 45 minutes ago =) While I’m definitely looking forward to finally get to permanently move to AZ and having a couple months off, after I get licensed in early summer and start my job, I’m more than likely going to need those simple, healthy recipes too.
This recipe is one of those simple ones that we’ve made twice now – for Thanksgiving and Christmas dinner. In both cases, we were having a smaller meal, and I wanted to keep things on the healthier side. In fact, the recipe comes from Oven Love, and Natalie advertises it as just that, a “healthier alternative to the calorie-laden green bean casserole.” Nevertheless, I’m positive these certainly don’t necessitate a fancy meal. With the exception of the brussel sprouts themselves, I bet you already have the rest of the ingredients in your kitchen, and with a shorter roasting time of 25-30 minutes, they’ll finish up while you are prepping the rest of the meal.
P.S. If you are thinking, “Really Tessa, I know it’s January and all, but you’re actually bringing us brussel sprouts?” then you really have to try these. I promise you that I stay a mile away from the frozen ones that my husband eats out of a bag, and if I can make a believer out of my dad and younger brother, then you just may like them. Enjoy!
Roasted Brussel Sprouts with Lemon and Garlic
From Natalie at Oven Love
1 lb. brussel sprouts, rinsed and halved
1-2 Tbsp. olive oil
3 cloves garlic, minced
1/2 lemon juiced (I used 2 Tbsp. of lemon juice)
salt and fresh cracked pepper
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (or parchment paper if you happen to find out your husband doesn’t have any foil in the house) and spray with cooking spray. Set aside.
In a medium bowl, toss the brussel sprouts with olive oil, garlic, and lemon juice. Season to taste with salt and pepper. Spread in a single layer on the baking sheet. Bake for 25-30 minutes, tossing once, until sprouts are soft and brown in spots. Serve immediately.