I finally dealt with all the Thanksgiving leftovers. In our basement fridge only beer and one package of brussels sprouts remained. The original brussels sprouts had been part of a salad. The first round of leftovers were repurposed into cole slaw to top pulled pork. This last batch was looking a little sad in there when a friend gave me the great idea to serve them as an appetizer. Roasted anything is amazing, and Jon, James and I pretty much inhaled these in no time. Colin would have loved them, too, if his initial response to trying new foods these days wasn't an automatic "no thank you." These were easy to prep and ready in 20 minutes. It's taken longer than that to get the balsamic reduction out of my shirt. Holding a toddler while eating is recipe for disaster. You'd think I'd have learned by now, but my sleeve is currently sporting peanut butter from lunch, so clearly not. Roasted Brussels Sprouts with Bals...
Adventures in cooking, baking and parenting.