For lunch today, I was craving breakfast food! Specifically, scrambled eggs and breakfast-style potatoes. Only one problem– I didn’t have any potatoes in the house! So I decided to get creative with what I had in my fridge: Brussels Sprouts.
Yep, you heard me.
To start, I rinsed my little green veggies, and cut them into quarters (breakfast-potato-size).
Next, I tossed them in a drizzle of extra virgin olive oil and some minced garlic.
Then I spread my little Brussels out on a baking sheet, and popped them in the oven, pre-heated to 400 degrees.
After 10 minutes, I was smelling my yummy roasted Brussels, so I pulled them out of the oven, and sprinkled them with a dash of sea salt, and tossed them in the pan with a spatula, to thoroughly coat. Viola! Ready to eat green “home fries!” (I skipped the ketchup, but maybe that would be okay, too… who knows!)
I served my tasty “tots” with 3 organic scrambled eggs topped with fresh pico de gallo. Perfectly filling meal!
I practiced some self control, and only ate one! Along with some black tea (to try and ward off my coffee/caffeine-withdrawl headache):
I’m off to make some Veggie Chili for tonight– I’m embracing FALL, even if California weather isn’t catching on yet!
I’m ready to wear some sweaters!!! 🙂