DON'T FORGET YOUR GREENS!

By Mary Kennedy  
                                                       

I'm trying a lot of new "whole foods" recipes and I thought I'd start with greens. Brussel sprouts, for starters.
                                                         

I've been cooking them in a really uninspired way--halving them and boiling them with a bit of salt, and then topping them with butter. But I discovered a better way--roasted brussel sprouts!

 

Here's all you need to do. Get a large plastic bag and toss in these ingredients.

 

1 and 1/2 pound brussel sprouts, trimmed and halved

2 Tablespoons olive oil

1/4 cup bread crumbs

1/2 cup shredded parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

 

Give them a good shake and spread them on a baking sheet that's been sprayed with PAM.

 

Now roast at 425 degrees for 15-17 minutes. What could be easier? Hope you try it and stay tuned for more interesting takes on veggies. Note: the brussel sprouts pictured above are topped with a little cooked crumbled bacon, but I make the vegetarian version.

 

Mary Kennedy