|Roasted Brussels Sprouts|
Easter weekend and Easter dinner at my mother-in-law's house was quite fun-filled, with her usual fare for dinner and an egg-hunt for the kids. All in all, I managed to stay 'mostly' plant based with a few slip-ups over candy!! Overall though, it was a success. Breakfast was a bowl filled with fresh fruit and dinner was a lot of fresh veggies with hummus, and some of the standard fare (green bean casserole, vegetarian stuffing and steamed corn. Once we got home, I was just a tad hungry and in the mood for something light. The perfect solution, oven roasted Brussels Sprouts (New Veggie #9).
|Breakfast on Easter morning!|
- 1 6-8oz bag of frozen mini, or regular, Brussels sprouts
- 1/2 6-8 oz bag of frozen pearl onions
- 1 tbsp minced garlic
- 1/8 cup Coconut milk
- Salt & pepper to taste
Preheat oven to 350F. Line a cast iron skillet with coconut milk and bring to a bubbling boil on medium heat. Add garlic to the pan, just as the coconut milk begins to simmer and add the veggies once the garlic becomes nice and fragrant. Toss well to coat the onions and sprouts with coconut milk, sprinkle generously with sea salt and then transfer the skillet to the oven for 15-20 minutes until the veggies begin to caramelize. Serve warm with toast, or as a side dish. Sprinkle with freshly ground black pepper.
My Assessment: I'm in LOVE with Brussels Sprouts!!