Is it just me or is cooking inspiration lacking in others too? I blame the weather. Who wants to go grocery shopping when the temperature is hovering around zero? I also blame the holidays. Instead of making a meal planning list, I’m making gift shopping lists.
So, instead of trying new ingenious meals, I’ve looked around my kitchen for items to use up. We’ve eaten a lot of hodgepodge meals lately like a trio of side dishes or a small meal with a bigger dessert. One of my favorite recent meals would have to be Roasted Brussels Sprouts alongside Roasted Delicata Squash. Simple, easy, light, and totally local.
We had planned on making a fresh salad from the Brussels sprouts from our winter crop share. However, we did not use them fast enough and they started to wilt. So, after a little damage control (tossing the wilted yellow leaves & halving the sprouts), they were tossed with a bit of olive oil, salt and pepper and baked at 425° for 25 or so minutes. I grated a bit of Parmesan cheese on top for extra flavor.
The light dinner gave us an excuse for a big piece of pumpkin pie with freshly whipped cream. Mmm…delicious!