Hi, all. How was your weekend? Are you still basking in this amazing weather? I’m loving it, except for my allergies. We are finally able to start cleaning up our yard, which seems to be about five years overdue. It’s only been ours for about six months, but we’ve been dying to make it look like people actually live here. It’s going to be a long process, but we’re making noticeable progress. 🙂
Today’s recipe is an easy one…because I’m writing this Monday evening and Mondays require easy recipes. You’ll be reading this on Tuesday, and I think Tuesdays also require easy recipes. In fact, I think warm weather requires easy recipes, period. There are more important things to do than spend all day inside when it’s spring.
So, pan-roasted brussels sprouts. If you’re not a fan of brussels sprouts, I’m begging you to give this recipe a try. These aren’t your mushy, boiled, over-cooked brussels sprouts from grandma. These are salty and crisp yet tender brussels sprouts. And they take approximately zero effort to make. Seriously. If you can trim the end off a brussels sprout and cut it in half or quarters, it practically makes itself. Oh, and you have to drizzle olive oil and sprinkle salt. I think we can manage that, can’t we?
PS – pan roasting veggies is a great summer trick. I don’t like many raw vegetables, but we hate using the oven when it’s warm out…heating up the house and all that. If we’re not grilling or smoking our vegetables in the summer, they’re probably cooked in our Lodge cast iron skillet. It adds color and flavor, it’s easy to clean, and we make just about everything in it. We really only ever pull out different skillets if we need one significantly smaller or larger than our cast iron. If you don’t have one, I can’t recommend cast iron enough. (#notsponsored)
- olive oil
- 1 pound brussels sprouts, cleaned and halved or quartered
- seasoned salt
- Heat a skillet over medium heat. Once warm, drizzle in some olive oil. Add the brussels sprouts and sprinkle with seasoned salt to taste.
- Cook, stirring occasionally, until brussels sprouts are browned and tender, approximately 15-20 minutes depending on size.
Yes, that is macaroni and cheese in the background! You have to have some splurge with veggies sometimes, right?