Monday, November 7, 2011

Lefties and Veggies!

Tonight was Leftover Part II! Served up with a side of brussels sprouts. The leftover fajita makings went straight into a quesadilla (I used my throw it in a 350 degree oven for 10 minute recipe). I am madly in love with the brussels sprouts recipe. Well it does involve maple syrup so what's not to love? It's a wonderful combination of sweet and spicy. Mr. Lawyer inhaled a bunch of them and if you can get a boy to eat a ton of veggies it's a keeper right?
Brussels Sprouts with Maple and Cayenne
(from Martha Stewart's Food Everyday)
2 pounds brussels sprouts, trimmed and halved lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Coarse salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper
1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. 
2. Meanwhile, in a small bowl, combine syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.
Getting the Quesadilla prepped!

1 comment:

  1. Score!  So pleased to see a brussels sprout recipe featured. This vegable is so under rated in the culinary cuisine. Ooh wee this sounds delicious!