Sunday, August 11, 2013

Grilled Lemon Rosemary Chicken & Macadamia Roasted Brussels Sprouts

Today was an extremely hot and humid day here.  It was bright and sunny all day long, but our old friend "rain" is supposed to return for the remainder of the week.  Hubby and I took our walk before breakfast this morning and at 9:00 it was already 80 degrees with 84% humidity (yuck)!  It made it up to the mid 90s this afternoon. Before we ran our errands this afternoon, I placed some boneless chicken breasts into a large Ziploc bag after pounding them to an even thickness with my meat mallet.  I added the zest of 1 lemon, the juice of 2 lemons, about 1/4 cup olive oil, 3 large cloves of minced garlic and a couple tablespoons of chopped fresh rosemary.  I added some generous grinds of black pepper and sea salt and then sealed the bag, massaged it to distribute everything and placed it into the fridge to marinate for the afternoon.  I still had plenty of Rich & Thick Parmesan Cauliflower Mash left from last night, so I reheated that to go with our chicken...except this evening, I made a little well in the middle of the mashed cauliflower and placed a pat of Kerrygold Garlic Herb Butter in the center to was delicious!

While hubby grilled the chicken, I made roasted fresh baby brussels sprouts for our veggie (I trimmed the ends and halved them). I roasted them in Macadamia Nut Oil (instead of my usual olive oil) along with some generous grinds of sea salt and black pepper. Macadamia Nut Oil has a higher smoke point (up to 450 degrees) so it is safer to use for roasting at higher temps and it has a very mild flavor.  I roasted them in the oven for about 15-20 minutes at 375 degrees F and stirred them a couple of times while they cooked. When I served them, I topped them with chopped roasted macadamia nuts. It was a delicious variation of roasted brussels sprouts. Brussels sprouts are one of my favorite veggies -- as long as they aren't boiled, as that makes them a bit stinky. I snapped a few photos for you to see below. Enjoy!


Sami said...

Never thought of roasting Brussels sprouts. I hate them boiled, so I just never buy them, time to try them a different way then!

Gourmet Girl Cooks said...

Hi Sami -- I hate them boiled, too! I probably hadn't eaten them more than a handful of times because of that. I do like them roasted though -- and I love the crispy little loose leaves that fall off and brown. Just cut off their bottom root stem, halve them and toss with oil and season with salt and pepper and they are good that way. I've also dusted them with chipotle chile powder before too, depending on what I'm serving them with. You might just like them roasted! :-)

unter der laterne said...

Hi GG,
Here is a compliment that you might enjoy:"Hi Barbara,

What an awesome cook! How did you find that website? Thanks for sharing this wonderful website with so many healthy recipes. You must be an excellent cook yourself since you're
very much in touch with these healthy foods websites. You know I just don't have the time to go online searching these wonderful websites, however, I'm glad I met you and thanks.
for sharing

I am unable to blog as often I used to but I will read and enjoy your recipe daily. I will continue to tell other people about your colorful and delicious food.
Be well and safe, Barbara.

Gourmet Girl Cooks said...

Thanks so much for passing that along Barbara! I hope everything is okay with you. I really enjoy hearing from you and hope you are well. Thanks so much for your kind words...always!!! :-)