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I have been spoiled…

Tuesday was a really long day and by the end of it, I was starved and tired. Thankfully, a wonderful meal (thank you Helen!) was waiting for me and my family at a friend’s house.  And, I’m telling you…we CHOWED!  The brussel sprouts didn’t even make it home. The kids and I were literally arguing about sharing them on the car ride home.  I think I actually lead the charge on that.  Bad mom.

So tonight, I had to make more brussel sprouts to compliment the meal my sweet friend Helen made for us.  Actually, I made them again because they were so freaking good, but also because they went so well with the whole dinner.

Anyway, here’s what Helen put together.  I’m lazier than her so I would probably just use butternut squash or maybe just sweet potatoes or maybe just carrots, but here’s what she did:

Roasted Vegetables

  • 1 lb carrots, peeled
  • 1 large sweet potato, peeled
  • 1 butternut squash (Trader Joe’s precut fresh)
  • 3 tbsp EVOO
  • some parsley

Preheat oven to 425. Cut carrots, sweet potato, butternut squash into 1-1 1/4 inch cubes.  In a large bowl, mix the veggies with some  olive oil, salt and pepper.   Then, place the vegetables, laid out evenly and flat, on a cookie sheet.  Bake for 25 to 30 minutes, until all vegetables are tender, turning once with a metal spatula.  Sprinkle with 2 tbsp chopped parsley (optional), and serve hot.

So I make brussel sprouts a lot, but these were incredible! It’s amazing how just an ingredient or two can make all the difference.  In this case, it was the roasted walnuts, but more importantly was the lemon juice at the end. It gave it just the right amount of zest.  I think I’m going to have to start using more lemon!  Anyway, here’s what she did:

Preheat oven to 350.  Toast 1/2 cup chopped walnuts on baking sheet for 10 minutes, until brown.  Let cool, and transfer to a bowl.

Now, turn the stove up to 450.  Cut brussel sprouts (I used a bag from Trader Joe’s)  cut in half or in quarters.  Add about 2-3 tbsp evoo, salt and pepper and mix together.  Arrange in single layer on baking sheet and roast for 20 minutes until fork tender.  I usually toss half way between cooking.  Toss sprouts in a bowl with walnuts and drizzle a little more olive oil on top.  Lastly. don’t forget to squeeze the juice of a lemon on sprouts. Yum!

Lastly, the pork loin, oh the pork. It was so simple, yet so flavorful. Here’s what she did for the marinade:

  • 3 tbsp EVOO
  • 1 tbsp white wine vinegar
  • 3 t bsp fresh rosemary, chopped
  • 4-6 gloves garlic, minced (Trader Joe’s pre-pealed packs are easy)

Marinate it at least 4-6 hours but preferably over night. Grill and enjoy!

I have been really spoiled for almost 2 weeks now, and I have to admit, it’s been nice. Really nice. But reality is coming back, and I will be back to cooking again next week – I promise! If anyone has any good summer recipes and would like to share, I would love to hear about them!


  • Alex - These brussel sprouts rocked our world! Can’t wait to try the rest of the meal!ReplyCancel

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