Believe it or not, I actually hated most vegetables up until part way through college. It’s crazy for me to think back to what I ate at that time since now vegetables are a main focus of every meal and snack I eat. I have come to love every vegetable I try and can’t get enough! However, it wasn’t until recently that I started adding Brussels sprouts and spaghetti squash to our weekly dinner rotation. I am so happy to have discovered these two tasty vegetables. I’ve you’ve never tried them, you are missing out! Go to the store and grab some today! At this time of year you can find both at nearly every grocery store. They are easy to prepare and are versatile enough to accompany almost any main meat dish.
|Oven Roasted Brussels Sprouts served with Cod. We sauteed frozen (then thawed) cod pieces from Trader Joe's with an onion, garlic, some olive oil, and white wine. Yum!|
Oven Roasted Brussels Sprouts
2 lb. Brussels sprouts
Olive oil (1-2 T)
2 cloves crushed garlic
Preheat oven to 400 degrees. Line a baking sheet with foil. Thoroughly rinse Brussels sprouts under cold water and dry. Chop the end off of each Brussels sprout (not too much, just the hard “stump” looking part), then chop each sprout in half. Put Brussels sprouts on baking sheet then drizzle with olive oil, salt, pepper, and also throw on two crushed cloves of garlic (for extra flavor). Toss it all with your hands to coat the Brussels sprouts with oil and seasoning. Bake for 20 min. or until they start to turn a nice brown color on the edges. Enjoy!
For Rem and I, a 2 lb. bag ends up being about 3 servings... but we eat them like candy, seriously. So a 2 lb. bag should really make about 6 servings. (A tip: I tried prepping the Brussels sprouts early by cutting them and putting them in a bag in the fridge with the olive oil and seasonings. They were definitely not as good. The flavor was just off. So I recommend preparing these just before you are going to roast them!)
Oven Roasted Spaghetti Squash
1 spaghetti squash
Preheat oven to 400 degrees. Line baking sheet with foil. Cut spaghetti squash in half lengthwise. Be careful not to cut off your finger or hand. The squash is very, very hard, so use a heavy, sharp knife but be cautious as you cut! Then scoop out the pulp and seeds with a spoon. Place both squash halves, cut side down, on foil lined baking sheet. Bake for 40-50 minutes, or until you can easily insert a butter knife through the skin. Let the squash halves cool for a few minutes, then scoop out the flesh! I like to use a fork first to really separate the strands, but you will also need a spoon to get all of the flesh away from the skin (you don’t want to eat the skin). Eat plain, or season with grass fed butter, salt, and pepper! I like to eat it cold with cottage cheese, or as a side with any type of meat. It’s also a great substitute for regular spaghetti. Clearly it does not taste like regular spaghetti, but it tastes good with any type of normal pasta "topping" or sauce. Makes about 4 servings.