I have wanted to try roasting brussel sprouts for a while now. I like them steamed and knew I'd probably like them roasted as well. I must say...I didn't like them....I LOVED THEM!!! As soon as I got home, I cut the end off all the sprouts, halved them and tossed them in a few tablespoons of olive oil, sea salt and lots of freshly ground black pepper. I spread them out on a cookie sheet and popped them into a 400 degree oven and roasted them for 30 minutes until they were golden, dark (in a good way) and delicious. While my sprouts were roasting, I cut up my red potatoes and put them in a pan to boil for about 10-15 minutes; when done I mashed them with a little butter, milk, fresh parsley, salt and pepper. While all that was going on, I butterflied my chicken breasts, dipped them in some egg and milk wash (seasoned with salt and pepper) and rolled them in herb seasoned whole wheat bread crumbs mixed with some parmesan cheese. I quickly sauteed them in olive oil in a pan on the stove until they were golden brown. Literally, everything was ready within minutes of each other. It was a delicious dinner and I'm glad I finally got to try roasted brussel sprouts! Since it was a big meal, we are having Cara Cara oranges (by Sunkist) for our dessert. If you haven't tried them before, you should....they have the most beautiful deep shade of orange-red flesh, they are seedless and they taste different than regular oranges -- I think they taste better. Check out a few pics below. Enjoy!
|Brussel sprouts, halved and waiting to be tossed in some oil, salt and pepper.
|Red potatoes in the pan waiting to be boiled and mashed.
|Tossed in olive oil, seasoned and begging to be roasted.
|Breaded Perdue chicken breasts, almost done cooking.
|Just pulled out of the oven, all roasted and delicious.
|Once more...check out those sprouts!
|Check out the beautiful color