I loooove brussels sprouts! If you've never tried roasting them, you're missing out! I love making a big batch of mixed winter veggies and enjoying the leftovers for lunch:
3/4 lb. brussels sprouts, trimmed and halved
2 carrots, sliced into thick sticks
1/2 head cauliflower, broken into bite-sized chunks
1 small sweet potato, cubed
Drizzle them with olive oil and lemon juice, sprinkle with rosemary, then roast at 400 degrees until nice and caramelized. SOOOO GOOD!
I also like steaming my sprouts then coating them in a sauce made of 2tbsp. plain greek yogurt, 1 tbsp. mayo, juice of half a lemon, 1 tbsp. parmesan cheese, and some dried tarragon. It's how my grandfather made them and now it's how the whole family eats them!
"If you don't take care of your body, where will you live?"
"It's supposed to be hard. If it wasn't hard everybody would do it. It's the hard that makes it great."