Sunday, February 27, 2011

Munching on roasted brussels sprouts. I cut them in half, sloshed a little olive oil in a baking pan, threw the sprouts in, sprinkled them with thyme, rosemary, and salt (forgot the garlic, not a big deal) and roasted them at 350 until the outsides were toasty brown and green. They are sooo good. Some of the leaves fall off and are sort of like potato chips!

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