You know there are days that if my parents were still with me, they would be in shock to see that:
- I actually have Brussels sprouts and green beans in my fridge.
- I actually cook them frequently.
- That I actually eat them.
- And… that I didn’t lose a bet to do any of the above 🙂
Now truth be told my fancy for Brussels Sprouts is fairly new when I made them myself and realized that they “actually don’t suck“. Growing up my Mom would make them religiously for Thanksgiving and Christmas.
Straight from the freezer box…
In a pot of salted boiling water…
and placed in I swear, a butter bath.
Now hold on a minute… if you or your parents were like mine you had the following quote drilled into your brain growing up “Try it, you might like it!” Um… yeah, c’mon you’re getting flash backs of your younger years now just hearing that phrase in your head. Well I have issues with that phrase. There needs to be like ground rules or something for it. I want, in writing, how many times do I have to “try it” first. Most would assume once. Right?! Um no.. not in my house. Apparently 6,743 times constituted a “try”. So yes, every friggen holiday those things were made, I HAD to try it. It got so bad that I swear the dog would go and hide into the other room when they were put on my plate. Puppy was no fool!
Once I realized those little green suckers are pretty tasty, I have been incorporating them more into our diets. Tonight I made Chicken Cordon Blue (Bleu??? which is it actually???), chicken stock red quinoa and needed some greens with it. After rummaging through my fridge and pantry I came across some potatoes that um “had to be used”, some fresh green beans (Mr. Fantabulous will eat them raw straight from the fridge… yeah, I’m not that brave yet) and fresh sprouts.
I wanted something light but yummy. This is what I came up with.
This could be used with most harder type veggies – carrots, parsnips, turnips, etc…
So if you’re looking for something that you can use up those few later taters, some stray beans, carrots and hey.. give the little green guy a chance. Brussels sprouts actually don’t suck 🙂 Really…
With that being said, I raise my green bean and Brussels sprout laden fork to you Mom & Dad. You’d be proud of me 🙂
- 20–25 fresh green beans, ends trimmed
- 1 1/2 cups Brussels sprouts, halved
- 3 large red potatoes cut into 1 1/2” slices, leave skin on
- 1 Tbl dried oregano
- 2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2–1 tsp sea salt
- 2 tsp ground black pepper
- 2 Tbl grated Parmesan *optional
- Preheat oven to 400 degrees F with the rack in the middle.
- Drizzle a 9×13” rimmed baking sheet with oil.
- Add the potatoes and Brussels sprouts to the sheet.
- In a small bowl, mix all the spices together.
- Add the spices over top of the veggies.
- Using your hands, mix the veggies and herbs coating it evenly picking up the oil then spreading out to a single layer on the pan.
- If the veggies seem dry drizzle just a Tbl or two of oil over top.
- Bake for 15 minutes.
- Remove from the oven and add in the green beans.
- Using a rubber spatula or flipper, mix the beans into the other veggies coating with oil and herbs.
- If you want you can add 1 tsp of oil but you shouldn’t need it.
- Sprinkle with Parmesan cheese.
- Bake for 25-30 minutes or until fork tender.
- *If you want a little crisp on the veggies, broil for 3 minutes.
- Use a slotted spoon to scoop up the veggies leaving any oil behind and serve.