My goal each evening is to put food on the table that's healthy and delicious. But, I'm not a planner - no weekly meal-plans for me and as I shop I look for what looks good, fresh, and local as much as I look for what's on my list.
So, when I'm cooking, I'll often start with just a hint of an idea and go from there.
Last night's idea was brussel sprouts. I often oven roast them (350 degrees, whole or halved, with a bit of olive oil on them) and I enjoy adding some pine nuts for the last 5 minutes they're in the oven.
Last night, inspiration hit and I took this simple recipe a bit further. I started by roasting the sprouts and sliced carrots. When I judged the dish to be five minutes from done (just taste if you're not sure), I added shredded kale (yup, I continue on my quest to add kale to almost everything) and raw walnuts.
So, there you have it - and almost no-effort dish that cooked in just over 1/2 hour. Everyone loved it. The next time I might add whole garlic cloves.
BTW, Cruciferous vegetables, like brussel sprouts, broccoli, and cauliflower have been shown to have anti-cancer, anti-diabetes, and anti-microbial effects.
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