Up until a week ago, the sons had never taken a single bite out of a Brussel sprout. Still, they had an instinctive hatred of them, refusing to try a single bite of their side of ‘roasted’ Brussel sprouts they were served with dinner. Yet, how can I blame them? Up until this recipe last week, I too had always steered clear to them, to the point or stubborn out-right refusal of even considering to try them. Even when my mantra to the sons is try new things. Brussels sprouts probably have the worst reputation of any vegetable. As you’ve seen, they’re the classic example of the vegetable hated by both kids and adults, only eaten because they’re so good for you. However, we were able to use this awesome recipe to change our whole familiys’ minds. A lot of the issue with people who have tried Brussel sprouts and hated them, is that they are a naturally bitter vegetable. And I do mean, bitter! However, roasting them (whether in a pan as in this recipe, or even in the oven) allows the sugars to break down and caramelize, nicely balancing out and breaking down their originally bite.
1 lb Brussel Sprouts 4 Tbsp butter 5- 6 tbsp minced garlic 1 1/2 tbsp lemon juice 3 tbsp Parmesan cheese, grated or shredded salt & pepper, to taste
1. Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. 2. Heat the butter in a large skillet over medium high heat. 3. Once heated, add the halved brussel sprouts to the pan and saute for about 8-10 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. 4. Add the garlic half way through the cooking. 5. Reduce the heat to low and add the lemon juice, salt and pepper. 6. Stir to combine and taste. Adjust seasonings if needed. Add the cheese on top and serve.
Note: So if you need to convince someone stubborn to like Brussel sprouts or it’s their first time trying them; the best way to have brussels sprouts is to roast them, and this is the only recipe you will ever need.
We eat potatoes at least 2 times a week, sometimes three, so I’m always on the look out for new things to do with them. Although they probably wouldn’t want to readily admit to it, the sons like a little spice in their lives, or in this case, variety. These are a different take on ‘traditional’ roasted potatoes. We shall call them oven fries. I have kids, which would yours choose? The fancy, shmancy roasted potatoes, or something with the word fries in it? The lemon juice gives them a little tang and they’re roasted to crispy perfection on the outside, leaving the inside nice and tender. These oven roasted, Greek-style fries are the perfect accompaniment to almost any meal. I highly recommend making sure to double the recipe though, because you won’t have enough!! Yes, they are THAT GOOD!!!
1. Cut each potato lengthwise into 8 wedges. 2. Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl. 3. Add potatoes and toss well to coat. 4. Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray. 5. Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.
If desired, you can sprinkle some Feta cheese crumbles over potatoes before serving.
Over the years, I’ve come to find that, in the summer, there’s nothing better for a light lunch or snack than some garden-fresh veggies. This Delicious Dill Dip is the perfect refreshing compliment for them. Even better, I like the sneaky little way it has of getting my kids to eat every last nutritious bite of good-for-them ‘green-stuff.’ I’m not sure who is more surprised, myself or my boys, when we discover a veggie plate can be emptied, and left without even a stray crumb of broccoli, quite that quickly. Never ceases to amaze us. However, even if you’re on the fence about how tasty raw, fresh veggies actually might be, could be… they do make the perfect edible spoon to get dip from bowl to mouth. Technically, you don’t even have to eat the veggies, but it might be more ‘socially acceptable’ than just digging into said dip with a spoon. And it’s that good. You’ll consider it. I’ve just got to make sure I keep that tid-bit under-wraps. You know, in the interest of trying to teach good-manners, and all those other sorts of life-lessons Moms must met out.
Delicious Dill Dip
1 cup sour cream
1 cup mayonnaise
2 tsp dried dill weed
1 tsp onion powder
1 tsp garlic powder
1 tbsp lemon juice
1/2 tsp salt
In a medium bowl, combine all ingredients. Mix well.
Chill for at least one hour before serving.
Serve with fresh veggies, slices of crusty bread, crackers, or pretzels.