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11/18/11: Roasted Brussel Sprouts & Mushroom-Onion Baked Potato

Another yummy dinner in the books on Friday night. We have never cooked brussel sprouts at home and I have weirdly acquired a taste for them over the years. After setting up for this weekend's Rockford Charity Market, I came home and let the brussel sprout roasting begin.

We cut the sprouts in half, tossed with a little olive oil, lemon juice, garlic and bread crumbs and roasted them in the oven for quite a long time. In the mean time we made a chipotle "aoli" to go with the sprouts, baked a few potatoes, sauteed some onions and mushrooms and there we had it...dinner. Add a little greek yogurt to the potatoes and we were set. Yum! Everything turned out great and our belly's were full afterward. We'll definitely make some sprouts again some time.








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