Day Forty-Two

She Said:

And we're back! It's been a while since we did any cooking that counts toward our own Julie/Julia Project, but we did a little last night. We were supposed to have this dinner on Sunday for Mother's Day but we ran around alllllll day long and we were exhausted by the time we got home so we had wine for dinner on Sunday instead! :)

We had a little more energy last night and He pan-grilled some organic grass-fed filet mignon steaks, we baked up some pre-made crab cakes from Wegmans, and made this side dish from Serving Up the Harvest by Andrea Chesman.

Roasted Brussels Sprouts

2 tablespoons extra-virgin olive oil
1-1½ pounds Brussels sprouts, trimmed and halved (6 cups)
Coarse sea salt or kosher salt

1. Preheat the oven to 425℉. Lightly grease a baking pan with oil.

2. Drizzle the oil over the Brussels sprouts in a large bowl and toss gently to coat. Arrange the sprouts in a single, uncrowded layer on the prepared pan.

3. Roast for about 15 minutes, or until the sprouts are tender and lightly browned, shaking the pan occasionally for even cooking.

4. Transfer the sprouts to a serving bowl and sprinkle with salt. Serve immediately.

In our normal fashion, we overcooked the vegetables. But they were still delicious. And we added some freshly ground black pepper to them as well as a little dollop of butter.

Day 42/365:Recipe 25/175