Thursday, November 18, 2010

Roasted Brussels Sprouts with Garlic, Grapes (and maybe Thyme)

Here is a recipe I tried yesterday. It's a fun and creative dish, though I would skip the thyme in the future (no, I'm not gonna say "next thyme"). Maybe you can trick your kids (or husband) into eating sprouts if they're mixed with grapes. I don't have kids or a husband so I used this recipe on other peoples kids and husbands, because I'm like that.

Brussels Sprouts with Garlic, Grapes, and Thyme

1 Tbsp olive oil
1-1/2 cups brussels sprouts, ends removed and sliced in half
2 cloves garlic, chopped
Salt and pepper to taste
1/2 cup red seedless grapes
1 Tbsp fresh thyme leaves (maybe basil would be better)

1. Preheat oven to 375 degrees F. Meanwhile, heat oil in saute pan and cook, stirring occasionally until they turn bright green and for about 8 minutes.

2. Add the garlic, salt and pepper, grapes, and thyme (or don't) to the pan and mix well.

3. Transfer the ingredients into a baking dish and roast for 30 minutes, giving it a shake every so often to keep it from sticking. Like, you could do one 1-minute plank and then rest for 5 minutes and then shake the pan and then repeat 4-5 times. Or you could prepare your other side dish (maybe delicata squash). Or you could call your mom. Or you could lay on the bed with the dog and pet her. Or you could blog. Or you could go downstairs and do the laundry. Or you could watch a show, though maybe you shouldn't because you might forget to shake the pan. But I guess you could shake the pan when there are commercials. So just make sure you have commercials on your show. Or maybe you could get online and sign up to go train with awesome people in San Diego at ZenTri Camp in January ( or sign up to go train with awesome people in freakin' Spain in February at Strong Like Bull ( Or you could do both, like me, and get insanely fit. But you need to be able to tele-web-commute for your job. But anyway, after 30 minutes remove the sprouts from the oven.

4. Serve them hot.

(Recipe adapted from The Putnam County Courier)
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