Roasted Brussels Sprouts

30 Days of Deeds

I’ve been meaning to do this around the beginning of every month, and I keep forgetting.  Which makes me feel more and more terrible about myself.  Shame spiral.  Anyway, given all that is going on both nationally with protests, riots, shootings, etc, and internationally with natural disasters, wars, and be-headings in the name of religion, I am tired of parking my fat butt on my couch and contributing nothing positive of note to my community.  Throughout my life, I have been very active in volunteerism (by and large due to my parents’ heavy hand in forcing community service and church involvement), and that’s something I have become more and more lazy in as my career takes over my life.  I have devoted the next 30 days, which happens to be the busiest 30 days of work all year (awesome), to completing one good deed.  I don’t have a list going yet, but I figure that they will come to me throughout my day.  Big or small, they will serve a purpose:  the deed will either assist someone else, a group of people, or the environment, and will not be a part of my day-to-day life.

I will try to log as many deeds as I can, although I know it won’t be easy.  I will start with Day One, and it’s an easy one in a big city:  I gave the cash in my wallet (under $10, but you need to start somewhere, right?) to a person asking for money on the street outside of the T station.

I encourage you to join me in this effort.  Let’s start to rebuild our communities that are somehow crumbling with hatred and fear at the moment, and spread some love, joy, and smiles.

And, since you’ll be busy making the world a better place, try this recipe.  It’s crazy healthy, and just as simple.  And, did I mention how insanely good this tastes???? This is one of my classic go-to’s, and I am certain it’ll end up in your rotation as well.  Enjoy!


Materials:

  • pan (or pot) with lid
  • spatula or spoon
  • cutting board and knife
  • measuring cup and spoon

Ingredients:

  • 1 cube bouillon (any kind, I used chicken)
  • 1/2 c water
  • at least 8-10 brussels sprouts, cleaned
  • 1 T minced garlic
  • pepper to taste
  • water

Directions:

  1. Cut the ends off each sprout.  Then, each sprout into halves or quarters, depending on the size.    FullSizeRender (3)
  2. Heat water and bouillon in a pan (or pot) over medium-high heat.
  3. Place sprouts in the pan, and cover. FullSizeRender (2)  Cook until tender, about 8 to 10 minutes.  Add more water to the pan if needed.
  4. Just before sprouts are done, mix in garlic and pepper.FullSizeRender (1)
  5. Enjoy!FullSizeRender

Roasted Brussels Sprouts

  • Servings: 2-4
  • Difficulty: easy
  • Print

Materials:

FullSizeRender

  • pan (or pot) with lid
  • spatula or spoon
  • cutting board and knife
  • measuring cup and spoon

Ingredients:

  • 1 cube bouillon (any kind, I used chicken)
  • 1/2 c water
  • at least 8-10 brussels sprouts, cleaned
  • 1 T minced garlic
  • pepper to taste
  • water

Directions:

  1. Cut the ends off each sprout.  Then, each sprout into halves or quarters, depending on the size.
  2. Heat water and bouillon in a pan (or pot) over medium-high heat.
  3. Place sprouts in the pan, and cover.   Cook until tender, about 8 to 10 minutes.  Add more water to the pan if needed.
  4. Just before sprouts are done, mix in garlic and pepper.
  5. Enjoy!

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2 thoughts on “Roasted Brussels Sprouts

  1. Pingback: Asian Slaw | PB and Jenni

  2. Pingback: Cucumber-Avocado Salad | PB and Jenni

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