I've been seeing a lot of vegetables become trendy.
While I normally think that "trendy" things are not worth following most of the time, I am glad that the focus is on vegetables. Why? Well, it means that they become widely available!
Case in point: kale, which was a base for a small meal I had recently.
New vegetables are intimidating. I usually stick to my favorites -- broccoli, cauliflower, etc. -- but I recently found that they sell frozen brussels sprouts. Talk about accessibility!
NOTE: I've been experimenting with picture sizes lately on the blog. Is this size adequate?
Above: ...Or is this size better??? I tossed the sprouts in 3 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp pepper. I also did a leftover potato we had lying around. Using the leftover oil, I mixed in a little balsalmic vinegar and tossed sliced tomatoes in there. I still had leftover oil afterwards, which I used to dress a salad.
I put these in the oven at 400 degrees for about half an hour, opening every 5-10 minutes to move the stuff around...
While I normally think that "trendy" things are not worth following most of the time, I am glad that the focus is on vegetables. Why? Well, it means that they become widely available!
Case in point: kale, which was a base for a small meal I had recently.
New vegetables are intimidating. I usually stick to my favorites -- broccoli, cauliflower, etc. -- but I recently found that they sell frozen brussels sprouts. Talk about accessibility!
NOTE: I've been experimenting with picture sizes lately on the blog. Is this size adequate?
Above: Rounding up ingredients for a dinner side-dish: sea salt, olive oil, frozen brussels sprouts, tomatoes, balsalmic vinegar.
I put these in the oven at 400 degrees for about half an hour, opening every 5-10 minutes to move the stuff around...
Above: The final product. I had also used some of the same leftover oil mentioned above (yes, again... that 3 tbsp got very far) to make pita chips... with a little paprika. They turned out so crispy and delicious that I will make them regularly.
The sprouts turned out flavorful, though I don't really like the tender middle much and would cut them in half next time. Maybe at some point, I can try this with fresh sprouts, but this frozen version worked very well. This was my first go at roasting veggies, and they turned out great!
The tomatoes are in there somewhere... they got WAY too shriveled in the oven. I think I need more hearty tomatoes to do this in the future, but they had a wonderful deep flavor that would probably be great on pizza!
"The Ukrainian" made homemade guacamole, so that is on the top left of the plate.
oh my goodness your food pics make me drool!
ReplyDeleteYou're so cute... I like the smaller photos better.
ReplyDeleteNever thought of veggies as "trendy." too funny :-) Trendy or not, it all looks amazing! Love plates that look like that :-)
ReplyDeleteit's so true! i have my favorite veggies that i always get while at the store and i get nervous when i see the "other" ones. way to be brave and try something new!
ReplyDeleteoh, and i'm totally on the kale train. yummmy!
Thanks for your sweet comment! Love your post:)
ReplyDeleteI love the bigger pictures! The bigger the better (TWSS!)... then I don't have to squint to look at them! :)
ReplyDeleteI love Brussels sprouts! So tasty, and really delicious, especially roasted.
ReplyDeleteKale has become trendy, hasn't it? It seems like I have been seeing that everywhere lately!
I thought kale was trendy too! Is that weird?!
ReplyDeleteI like the bigger pics :)
ReplyDeleteI know what you mean about veggies...I just made a green smoothie and was thinking how those got super popular just a couple years ago, and I agree with kale being in! ;)
Thanks for stopping by my blog - I love a topic to topic blog, I'll come back!
You know - I had a Kale salad at True Foods the other day. It was delicious!
ReplyDeleteDo you like basalmic vinegar? If so, cut the brussel spouts in half, drizzle then with basalmic, and then roast in the oven. Delish!