Dinner Diaries

Roasted Veggies

I had meatloaf on the menu and needed some sides. I was looking online for recipes when I noticed one from Ina Garten (The Barefoot Contessa - I love her!) for brussel sprouts.

(now say it with me) EWWWW!

I've never actually had a brussel sprout, but they don't have the best reputation. But Ina knew the way to my heart when she said, "Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately."

Ina said brussel sprouts were like french fries! Who doesn't love french fries?? And the ingredients were just olive oil, salt, pepper and a hot oven. I haven't met a veggie yet that didn't benefit from these ingredients.

Brussel Sprouts before:

Brussel Sprouts after:

Gorgeous, aren't they? I have to admit they look better than they taste. The outside layers were fantastic. Crispy, salty, and downright yummy. The insides were a little off. If I had to do it again, I would cook them a little longer until they were completely soft. Mine were a little more on the al dente side. Overall I'd give them a solid C. If they weren't so pretty they'd have gotten a C-. But I'll make them again and make sure to cook them a tad longer and perhaps throw some Parmesan cheese on top.

Now - on to the potatoes. Red potatoes with olive oil, salt, pepper and a hot oven are a favorite around here. But Ina comes to the rescue again! I have one of her cookbooks and she suggests tossing the potatoes in olive oil and grainy brown mustard. TA-DA! They were great! I was a little hesitant to use too much mustard (I went with 2 really big squirts) because I thought it would be overpowering. That was silly. Next time I will use much more mustard as much of the "taste" bakes away.

Potatoes before:
Potatoes after: