But first, I have BIG news! I’m really superstitious so I don’t like to make big announcements until they are a sure deal, BUT, my house sold! All the papers are signed and it records today so I feel like it’s safe to make the announcement.
I have the BEST realtors in the world. They are actually good friends of mine and they are incredible. My house listed on March 4 and I had an offer after only 1 week and it was all wrapped up within a month. I am well aware of how rare that happens and I know I am really lucky.
So now I am ready to live happily ever after!
And talk about Brussels Sprouts. Don’t turn your nose up yet. They were good and I will be making them again!
I know so many people who just looooove Brussels sprouts and I have been soooooo scared of them I’ve only tried them once. And by tried I mean I put one leaf in my mouth along with a spoonful of other food and then quickly rinsed my mouth out with water. They are one of my many food phobias.
Now I can say I am someone who loves Brussels sprouts! Plus I feel really cool when I warm up some Brussels sprouts for a snack. I feel like popeye!
I decided to slice and dice the sprouts in a variety of ways so I could see what I liked most. First, I cut the stem part off and sliced some into halves. Then I sliced some into quarters and some into slices. But my FAVORITE part were all the leaves that just fell off and got really crispy. It reminded me of what kale chips should taste like. I could just eat handfuls of them. The bigger chunks were a little scary for me still so in the future I would stick to leaves and small chunks.
Here’s that recipe, you should try it. Seriously. I was terrified and I did it. I’m still alive…just sayin.
Roasted Brussels Sprouts
1 lb Brussels sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves minced garlic
Preheat oven to 375˚ F and line a baking sheet with parchment paper. Prepare the sprouts by slicing the bottom stem part off, then cut into halves, quarters or just de-leaf them. Place the sprouts in a large bowl along with all the other ingredients. Combine everything well and then spread them out evenly on the lined baking sheet.
Place in the oven and roast for 15 minutes. Flip/stir then roast for 15 more minutes. Baking time will vary based on the thickness you have chosen and personal preference on how brown you want them to get.