It was an unseasonably warm (hot) day here today. It made it to 83 degrees in my part of town and as high as 86 in some nearby areas. They said we were 17 degrees over our normal temps for this time of year. That means our pollen count will begin to explode for sure! Since it was nice and warm out, we decided to grill for dinner. I made quick Grilled Chipotle Seasoned Chicken Thighs, one of my favorite quick grilled meals (boneless skinless thighs spritzed with olive oil and seasoned with McCormick's Chipotle & Roasted Garlic Seasoning and a dash of smoked paprika). Since I had a bag of baby brussels sprouts in the fridge that I got from Sprouts a few days ago, I decided to make Roasted Pepperoni & Red Pepper Sprouts to go along with the chicken.
I trimmed and halved the sprouts and tossed them with a couple tablespoons of avocado oil and seasoned with sea salt and freshly ground black pepper. I diced up some pepperoni (about 10 slices) and tossed that in with the sprouts before roasting. I roasted them in the oven at 375 degrees F for 10 minutes and then added a few tablespoons of diced red bell pepper and tossed them a bit and roasted them for an additional 10 minutes. The pepperoni added a nice flavor and the red bell pepper added a tiny bit of sweetness which was a nice combination. It was simple and delicious. I also prepped my corned beef and placed it in the crock pot to cook overnight for tomorrow's St. Patrick's Day dinner. I snapped a few photos of this evening's easy weeknight low carb meal below. Enjoy!
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| Ready to be roasted for the 1st 10 minutes |
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| Diced red pepper added half way through and then roasted another 10 minutes...VOILA! |
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