Easy Roasted Brussel Sprouts

Hi everyone. I want to briefly discuss how I took 3 of my kids sledding (the baby was napping). This is a big deal. I’m not an outdoorsy type. I grew up in the NYC public schools where sports were almost non-existent. In addition to not being as excited as many to get outside, I don’t like being cold and wet. My husband (Brian, from here on out) was sick, there was a snow day and I felt it was my motherly duty to get on those boots and hats and carry out my responsibilities.

I had an epiphany at my ripe old age: If you dress properly, with the right equipment, not only is it not so bad, but it was actually fun AND I felt I was doing something healthy for myself and my kids. Also, my friends were on the same snowy hills and helped me by going down on sleds with one kid while I stayed with the others. Because Brian always does the snow things with them, for the last 7 years, I have been able to avoid it but always felt a little guilty for not participating. I, too, wanted to be present in those memory making snow excursions, but had no real reason to be all uncomfortable since he was taking care of it. A form of enabling, one might say.

Hmmmmm, what does that make me think of….You guessed it. When we have the right cooking tools, equipment, space, motivation (ourselves and our kids), and support, we can do it, have fun and feel good about it. Does that mean that when Brian is better he will be the snow Daddy? Hell, yes! But it felt good to know that I COULD do it and could enjoy it.

So, is anyone enabling you? Do you have learned helplessness in the kitchen? Take Back Your Kitchen and roast some Brussel Sprouts!

Roasted Brussel Sprouts:

Brussel Sprouts
Olive Oil
Kosher salt

Take a bunch of brussel sprouts. Trim them by cutting off the dirty ends and peel off any dirty outer leaves. Slice them in half. Wash them all and dry them with a paper towel.

Put them in a bowl and pour in enough olive oil to coat them all. Lay them out on a baking sheet lined with parchment paper (have you bought that darn parchment paper yet????).

Sprinkle with salt and put in the oven at 500 degrees until they start looking crispy and outer leaves start getting brown.

Remove from oven, make sure you don’t have a hot date the night you make them and enjoy!

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3 Responses

  1. I love brussel sprouts and my daughter would prefer them any day over broccoli. thanks for submitting a recipe as simple as this one; it practically makes itslef!

  2. I DID go out and get that parchment paper and cooked a tilapia cutlet with broccoli in 20 minutes. Wow, these baby steps are turning into leaps and bounds. As you posted: “I had an epiphany at my ripe old age: If you dress properly, with the right equipment, not only is it not so bad, but it was actually fun AND I felt I was doing something healthy for myself…”. This is my new life – I’ve taken small steps in organizing my kitchen, so I know where the small sharp knives are without hunting around. I know what’s in my fridge and pantry because I can SEE everything (large in back, small in front). As for clothing, well, I found some aprons in a drawer so I may put them on for fun! Thank you so much for the tips Alma – I’m actually having fun practicing cooking. I feel like I’m coming out from “behind the scenes”, having always helped other people, and now getting to be the star in the kitchen. Keep up the good work!

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