Since returning from our much-needed retreat nestled in the cottages of King’s Creek my days have been long and busy. My body is craving a cleansing to purge itself of seven days of dining out, munching, and nibbling on whatever my awestruck stomach desired. I know what you’re thinking, what about your healthy eating regimen Tonya?
So you blew it on vacation, huh? Well, my healthy eating regimen is back. And to answer your question yes, I blew it, BUT I’m BACK! Back like a neon t-shirt on an 85 degree hot summer day. Speaking of neon look at the color on these babies. The Amethyst colored, velvety-textured purple potatoes surrounding the all beaming blushed in lush Brussel sprouts drizzled with olive oil. I’m telling you people; you’re witnessing a marriage consummation 🙂
The simplicity and earthy nutty flavor of this recipe left me feeling satisfied as though I had feasted on a five-course meal fit for a Goddess (Hold up, I am a GODDESS-continue). It took me less than an hour to prepare. All you need is olive oil, garlic cloves, salt, fresh thyme, fresh rosemary, black pepper, cayenne pepper, onion powder, garlic powder, fontina cheese, and turkey bacon.
I can’t believe I typed out the ingredients here when I have a recipe plugin. That was weird. Oh well. Gently Lather your veggies with olive oil, season to taste, cover, and pop in the inferno for 35 minutes, and Voila! One more thing, to achieve the sooty, crispy tops broil for 2-3 minutes.
I’m in Lulled…
How To Make Oven Roasted Brussel Sprouts
- Olive oil
- 1 cup of Brussel sprouts use more if your heart desires
- 2 cups of purple potatoes
- 2 garlic cloves thinly sliced
- ½ cup of fontina cheese
- 3 strips of turkey bacon
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary chopped
- salt and pepper
- cayenne pepper
- onion powder
- garlic powder
- Preheat oven to 375 degrees F.
- Fry 3 strips of bacon until crispy. Drain on a paper towel, crumble bacon then set aside.
- Lightly drizzle skillet or baking pan with olive oil
- Cut the bottom off each brussel sprout to remove the root set aside
- Slice purple potatoes in half
- Spread vegetables on the prepared pan.
- Sprinkle with salt and pepper, onion powder, garlic powder, and cayenne pepper to taste
- Sprinkle with garlic cloves, fresh thyme, and fresh rosemary leaves
- Cover and roast for 35 minutes until tender. When vegetables are roasted broil for 2-3 minutes until veggies are smoky and crispy. Remove from oven.
- Sprinkle with cheese and top with bacon.
2 Comments
Celeste @The Whole Serving
Looks super delish! I love Brussels Sprouts, although I didn’t as a child, I guess I had to mature into the taste.
Tonya
Thanks Celeste! They are worth the wait.