You had to know this day was coming.
It took having to get a new oven before it could happen, but Im telling you right now, I went there.
But I have to teach you something first. This is what they call in teacher school “the anticipatory set”. Gets the students excited for what’s to come, even if a lesson has to come first.
One of my favorite things about this season is the endless supply of vegetables to roast. My true love of roasted vegetables runs deep… and none more so than the roasted brussels sprout. There’s something truly magical about taking these
And one of these inhumanly large sprouts
And with a few steps, turning them into this:
So, since Im no longer afraid of taking progress pictures of my food (thank you Challenge 4, have you voted yet??) How to make perfect roasted brussels sprouts in 3 easy steps.
Step One: Cut fresh brussels sprouts in half and lay them cut-side down on a baking sheet.
Step Two: Drizzle the sprouts with about 1 Tb. olive oil, sprinkle with garlic powder, and salt.
Step Three: Roast in a 400*F oven for about 40 minutes, stirring every ten minutes until they look like this:
But, you have to see where I went with dinner tonight. I didn’t just have roasted brussels sprouts (though I could’ve!) I had a request from Adam to make meatloaf muffins… and then I had a thought to make mashed potatoes… and then, this happened.
Yep. I frosted my meatloaf muffin with whipped potatoes. And all was good.
* 1 lb. lean ground beef or turkey
* 1 egg
* 3/4 c. rolled oats
* 1 tsp. garlic powder
* 1 tsp. onion powder
* 1/4 c. ketchup
Preheat oven to 375*F. Mix all ingredients together. Press into a muffin tin and bake for about 30 minutes, or until cooked through. Top with whipped potatoes, if desired.
Whipped Potatoes with Pecorino Cheese
* 1 lb. red potatoes, cut into quarters
* 1/2 c. fat free milk
* 1/2 tsp. garlic powder
* 1 tsp. salt
* 1/4 c. grated pecorino cheese
Place the potatoes in a large pot, cover with water, add the salt and bring to a boil. Cook until soft, reserve 1/2 c. of the cooking water, and then drain the potatoes. Mash coarsely, then use a stick blender until nearly smooth. Then, add the milk, cooking water, and cheese, and stir well.
Now, if I could only have a regular cupcake too, everything really would be well.