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I meant to write yesterday about darling Brussels sprouts, but I got distracted by the whole spring break thing – can you tell I’m a little excited to feel some warm sun? It’s been a long, cold 
winter. Still cold – 5 degrees as I write this. And it’s March. Ughs.
Anyhow, I ran into Suz at Byerly’s the other day (I accidentally stole her parking space, not realizing it was her, and hooooey did she toss me a dirty look, not realizing it was me – ooh, a side of Susie Sunshine I’ve not see before, tee hee! She’s a fierce little vixen when she needs to be – give ’em hell, Suz!). After howling about our parking misadventures, we obnoxiously talked all over the store, with our carts getting in everyone’s way, and it was a total blast. Suz picked out some pretty little Brussels, which inspired me to as well, even though I have a heck of a time digesting them. So
unfair, I love ’em. I brought mine home and roasted them and oh, they were soooo good. And you know, this time didn’t seem to disagree with me too badly. Maybe whatever enzyme I lacked for awhile is back. Yay! Bring on the Brussels!
To roast them: preheat the oven to 400 degrees. Wash and dry the Brussels, trim away the thick bottoms, then cut them in half. Place them in a large bowl, drizzle generously with olive oil, and sprinkle with 
coarse salt. Toss, toss, toss to coat evenly. Spread them on a baking sheet (don’t crowd them) and roast for 10 minutes. Turn them over, remove any loose leaves that are getting quite brown (I eat those right off the sheet, they’re a delicious cook’s treat), and roast for another 10 minutes. The goal is tender-crisp Brussels, nicely browned in spots. That’s it – enjoy!
Later: a hopeful note – I walked, despite the 5-degree temp, and get this…the sun was warm enough to make me uncomfortably hot and sweaty! Yes, I had on many layers and was exercising. But still! I’ve slogged through many 5-degree (or worse!) days this winter without getting really, truly hot. Today was definitely different. I didn’t need a scarf over my face, and I was just…glad. Sweaty and glad. Come on, sun, you can do it!
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Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
Man, as a result, I refuse to sit in the back of an airplane - the smell of that flushing "liquid" reminds me of the back of that bus. All 64 hours of it! Deeeesgusting! We were out of our minds. Completely. But it was fun anyhow! (Although, I remember being really glad to be home and just go back to class, ha. And I remember seeing my hand next to some dude's, in lecture, who hadn't gone away for spring break - my hand was so brown next to his that it matched the stained-wood armrest. Scary!)
Ginny - I can picture her with 3 kids, great to hear!
And thanks, I imagine we'll raise more than one...C-A-M-I!
OH NO...I just saw that posting..That picture is ??? I'm not sure..funny? scary? Kind of a combination..WOW...remember sitting on that bus next to the "facilities"? That was the worst.
I also had to laugh about your walk across the hotel lobby! Good times.
I just saw Sheryl Spirling this week. SHe's a teacher in town. Says Ginny is in CHicago with 3 kids..
Have a blast with Mich in Mexico..Raise a glass in my honor!!
I do love it that it says brussels sprouts and Suz together...some would consider that an insult, but no, not I. You and I both had the roasted brussels...but of course. And Yum, an excellent suggestion, my friend. (but of course.)