Today's lunch was inspired by the what-do-I-need-to-use-up game. I had brussels sprouts in the fridge that were about to go bad so I started there. I added a lonely sweet potato that was hanging out on the kitchen counter by himself. Then I wanted more color so I decided a can of corn would go well with the mix. It turned into this lovely plate of vegetables for a easy weekday lunch.
- Chop brussels sprouts and sweet potato into roughly equal sizes.
- Toss with EVOO, S&P, onion powder and garlic salt.
- Roast in a 375 degree oven for about 25 minutes.
- Then turn broiler to high for about 3 minutes to crisp up the edges and get that yummy brown color.
Meanwhile....
- A drizzle of EVOO into a pan on the stove top.
- Add one can of corn, season with S&P.
- I added one clove of garlic.
- Warm through and add a bit of fresh basil at the end.
You can serve it just like this but on this day I happened to have some leftover honey Dijon sauce I had made a couple nights before so I added that to the plate as well.
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