Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Friday, June 1, 2012

Roasted Brussels Sprouts

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Brussels Sprouts are one of those ingredients that every time I pass them in the vegetable isle, I wonder-- "hrmm, I'd love to buy those but I never know what to make with them," and continue walking past.  A week ago, however, I picked some up.  A friend of mine is notorious for grilling a delicious batch of Brussels Sprouts, so I figured I'd give them a shot.  I ended up getting three tries to create a delicious quick little side dish out of these.  Many people (including Ashley) tend to get a bit nervous about eating/trying Brussels Sprouts, because they can appear to be a bit intimidating-- they are like mini cabbages.  And there aren't many people that would like to just munch on some cabbage.  Still, this simple recipe is a great breakthrough for people fearing the great vertical cabbage.

1 pound Brussels sprouts
olive oil spray
2-3 tsp. garlic
balsamic vinegar

Preheat the oven at 375 degrees.
Prepare the sprouts: cut about 1/8-1/4-inch off the stem end, and remove all discolored or dried leaves.  This can quickly get out of control-- use your best judgement.  Just because a little corner is a bit yellow, the whole leaf doesn't need to go! Cut the sprout in half, from top to bottom (through the stem end).

Spray a glass baking dish lightly with olive oil.

Add the sprouts and toss them with the garlic and a couple of teaspoons of balsamic vinegar. Give them one quick spritz of olive oil, and put them in the oven.

Roast for 15 minutes, stir, and roast for 10 to 15 more minutes. Remove from the oven, pour them into a serving bowl, and toss them with another teaspoon of balsamic vinegar. Serve sprinkled with Vegan Parmesan, if you like.

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