Monday, March 3, 2014

Roasted Brussels Sprouts & Mushrooms



Snow Day #8.  I'm so over digging my car out of the snow, scraping ice off my windshield, freezing half to death in polar vortexes, etc.  I know I've been spoiled by mild winters over the last few years, but this is getting ridiculous.  It was 60 degrees yesterday, and then last night it poured freezing rain, and then snowed 6 inches.  So of course we couldn't go to school.  I ended up inside all day long (until this evening when I ventured out to unearth my car).  I had a productive morning, and then felt tired so I took a pre-lunch nap.  I was awakened from my nap by the sound of wet boots squeaking all over the apartment.  I fail to understand why it is so hard to take them off at the door...but apparently it isn't as simple as I think it is?  So I had to get out of bed and grab a towel to dry off the floor before those puddles turned to salt stains.  Because I am also tired of cleaning the salt stains off the floor.  Roommate.  Can't live with one, can't live without one.

I was about to spend the rest of the afternoon being angry about once again cleaning up someone else's mess, but I realize that that is not a productive use of my time or energy.  So I decided to indulge in some kitchen therapy.  First, I made a big pot of my favorite Creamy Carrot-Ginger Soup.  When that was done, it was time to start thinking about dinner, and I decided to try making roasted brussels sprouts.  I had a bunch of mushrooms in the fridge as well, so I decided to roast them too.


1) Preheat the oven to 400 degrees.
2) Cut the stem ends off of about 8 or 9 sprouts.  Cut each sprout in half lengthwise.
3) Thoroughly rinse the sprouts and 5 mushrooms (whole).
4) Dry the sprouts/mushrooms as best you can with a towel.
5) Put them in a bowl and sprinkle with sea salt.
6) Coat with a mixture of olive oil/mustard/pesto/oregano.
7) Spread evenly on a baking pan and bake for 30 minutes.
8) Eat them.  They are good to munch on straight off the pan.  Or you can be civilized and eat them for dinner using plates and forks and stuff.

Pre-bake

Post-bake

On top of my soup


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