Recipe: Roasted brussel sprout slaw

9 Dec

One of the ironies I appreciate about myself is that I love to cook (and fancy myself a pretty good one), but 80% of my diet is crap.

Let’s take today, for instance. Breakfast? A plate of microwaved Geno’s Pizza Rolls. Lunch? Microwaved cheese enchiladas from “Amy’s Organics.” (Purchased NOT because it’s organic, but instead because it was cheesy.) Afternoon snack? Leftover crab dip with fried pita chips from last night’s work party – and a stack of chocolate covered pretzels, also from the party.

Sadly, the only thing exceptional about today’s meals was the number: I usually eat about six meals a day.

Which brings me to NOW. I’m sitting in my recliner, kicked back next to the fire listening to the soundtrack to “A Charlie Brown Christmas” while in my oven, brussel sprouts and cauliflower are roasting.


Yes, the same girl who regularly consumes 3000 calories in simple sugar each day also craves brussel sprouts.

And as a holiday gift to you, my lone reader, I offer up this suggestion:

Shred some bussel sprouts so they’re the consistency of coleslaw. Add some small cauliflower florets. Toss with olive oil, lemon juice, garlic, salt and pepper. Heat your oven to 400 degrees. Roast for 20-30 minutes, or until brussel sprouts begin to brown. Eat.

Pair with a Stouffer’s French Bread Pepperoni Pizza for optimal results.

You’re welcome.

One Response to “Recipe: Roasted brussel sprout slaw”

  1. Babs December 9, 2010 at 10:52 pm #

    Are there any vegetables that AREN’T good once roasted? Man that slaw sounds good!

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