Tonight’s dinner was mostly composed of last night’s leftovers: Roasted Brussels Sprouts with lemon pepper and garlic powder. I didn’t have time to make dinner because I had to go to the dentist. He was ever the bearer of unfortunate news: I HAVE TO GET MY WISDOM TEETH REMOVED. It’s scheduled for March 15th, oh dear. I don’t want anymore wisdom, I hope the bottom two never grow in.
Along with that news, I also had to get a tooth filled in because one of my wisdom teeth had a cavity due to the fact that it’s too far back in my mouth to be properly cleaned and infected the adjacent tooth. I didn’t even know that was possible, but my dentist told me that wisdom teeth tend to do that. I’ll believe him. He’s the expert in that area.
Anyways, with half of my face numb, I’ll tell you that gnawing on these brussels sprouts wasn’t ideal. Have you ever tried chewing on fibrous vegetables while your teeth were numb? It’s the oddest feeling. You can’t exactly tell what’s in your mouth and what’s hanging out. Gross, I know. But hey, at least the brussels sprouts didn’t taste gross.
I’m all about simplicity. I like simple flavors, simple cooking, and healthy foods. Roasted brussels sprouts definitely embodies all three of those things. Not much time to cook? Roast some brussels sprouts and have it with a side of quinoa.
- 1 bag of brussels sprouts (about 6 cups not chopped)
- 4 Tbsp olive oil
- 4 Tbsp garlic powder
- 2 tsp oregano
- 2 tsp thyme
- salt and pepper or lemon pepper to taste
Preheat oven to 400 degrees Fahrenheit
- Chop brussels sprouts into halves (if there are some that are significantly larger than the others, chop them into fourths)
- Spread brussels sprouts onto baking tray and toss with olive oil and garlic powder until evenly coated. Sprinkle on the oregano, thyme, salt, pepper, and/or lemon pepper
- Bake for 20 minutes (until outer leaves are crispy and the inside is soft)
- Remove from the oven, add more salt, pepper, or lemon pepper if needed. If not, it’s ready to be served hot out of the oven!
Brussels sprouts are cruciferous vegetables like broccoli and kale. If incorporated into your daily diet, they could possibly boost your immune system. They are full of fiber, low in calories, and have a high nutrient density (tons of vitamin C and other nutrients for a small amount of calories).
Also, when prepared properly, they taste great!
Oh, what a wonderful shade of green. I think I’m in love…
Tonight’s goal is to perfect my all naturally sweetened whole wheat vegan chocolate chip cookies (what a mouthful), write, and know exactly what I’ll be teaching my little fourth graders. May the odds be ever in my favor.
Hope you all had a fantastic and productive day 🙂