So today’s Tuesdays with Heidi turned out totally lame because SOMEONE (that would be me) forgot to bring the turkey burgers which was supposed to be the main dish. Our original plan was to make a turkey burger topped with roasted peppers and onions and either a hummus spread or no spread, along with a side of butternut squash fries. So when you forget the turkey burgers it makes it hard to make turkey burgers. We had a couple back up ideas but by the time we actually decided on anything we really didn’t have a lot of time to make much of anything. So while searching through Heidi’s fridge, she pulled out some brussels sprouts and I gagged. She said that she had a really good way of making them and promised I would like them. So with the butternut squash I brought and her brussels sprouts it turned out to be more of a veggie appetizer night.
sea or kosher salt
Place the brussels sprouts in a oven safe bowl, drizzle with olive oil, add crushed garlic (don’t have to add garlic if you don’t have it) and sea salt or kosher salt.
Stir and place in oven on 400 degrees for about 20-30minutes until golden brown on the top.
This was my taste test face…they were surprisingly very good. I had to add a little more salt to mine, but still another delicious addition to my vegetable palate.
The butternut squash fries are Lexy’s usual recipe.
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