Simplicity is my middle name…
HA!..just kidding. OK… so it really isn’t, but it is a word I live by.
It’s funny, I get weird stares every time I tell people I cook almost everyday. I grew up in a household where dinner was made every single night. I guess now a days many people are resorting to eating out, than actually cooking at home.
True confession, when I first started cooking I was a bit intimated as well.
Ok.. maybe more than a bit.
I think many individuals have the wrong impression about “home-cooking”. Cooking doesn’t have to be this overly complicated task. It can be delicious, simple, and fun. Yeah I said it..F-U-N!
Think about it, your kitchen is your lab. Where you get to experiment with flavors through trial and error. Like CHEMISTRY!
I am not going to bore you with any more of my silly antics.
Brussel sprouts are actually one of my favorite veggies. Especially when it is roasted in the oven, drizzled with olive oil, and sprinkle with a pinch of salt. It is super-duper easy and delicious. I came across these beautiful purple potatoes and decided to add them to the roasting process. If you are not able to find purple potatoes, any small potato will do. =)
A couple of weeks ago I shared one of my favorite meals (Whole Baked Chicken). I hope you were able to try it. Pair it with this as a side and I guarantee you will have your family asking for more!
- 28 oz brussel sprouts, halved
- 10 small purple potato, quartered
- 1 TBS of extra virgin olive oil (additional 1 tsp for oiling baking sheet)
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- Pre-heat oven to 375
- Line a large baking sheet with aluminum foil.
- Oil baking sheet with 1 tsp of olive oil.
- Place potatoes and brussel sprouts in a large bowl.
- Add salt, pepper, garlic powder and olive oil.
- Mix well to evenly distribute the spices.
- Roast in the oven for about 30 minutes/ potatoes are soft to the touch.
- Remove from oven.