Who says we have to suffer...to live a healthy happy vibrant life?

Red wine and dark chocolate... might seem decadent...but these guilty pleasures also might help us live longer...and healthier lives. Red wine and dark chocolate definitely improve an evening..but they also contain resveratrol..which lowers blood sugar. Red wine is a great source of catechins..which boost protective HDL cholesterol. Green tea? Protects your brain..helps you live longer..and soothes your spirit.

Food for Thought, the blog, is about living the good life...a life we create with our thoughts and our choices...and having fun the whole while!

I say lets make the thoughts good ones..and let the choices be healthy...exciting...and delicious! Bon Appetit!

Thursday, March 17, 2011

What's Cooking?

Roasted Brussels Sprouts...

I know lots of people who hear "Brussels sprouts" and think YUK! Not me! I dearly love the little beauties..just about any way they are made...but this recipe is a favorite...it came from Ina Garten..she made them this week on her show and I had to run right out and make them for myself that afternoon...
So since today is St Patricks Day and I'm thinking about green things...here is something green and delicious for you..and so much healthier than green beer....

Feel free to improvise...like..splash them with Balsamic Vinegar partway through the roasting process...garnish with crispy bacon or Prosciutto..( naughty!) or dried cranberries...

Roasting them makes them sweet and the contrast of the salt on the surface and the sweet interiors just makes me so happy! I wish my daughter would try them...but she just wrinkles her nose. Picky...sheesh....

1 1/2 pounds Brussels sprouts, this will serve about 4 people
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Lots more Kosher salt for seasoning before they are served....

Preheat oven to 400 degrees F.
Cut off the end of each Brussels sprout. If there are any yellow leaves pull those off.  If you like you can cut them in half...I had large ones so I did this time and they roasted a little faster. Put the sprouts in a mixing bowl and add the olive oil, salt, and pepper. Stir them well to be sure they are coated. Put the sprouts on a sheet pan and roast them for 35 to 40 minutes, if you cut them in half they light be done sooner so watch them...they are ready when they are brown and crisp outside and tender inside. I open the oven and stir them on the pan a few times during roasting to brown them on all sides. Sprinkle with more kosher salt, you want them salty, but you be the judge of this...and serve hot.

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