If you know me at all well, you know I'm pretty busy.... and that means I've got quick and easy recipes up my sleeve at all times. I LOVE that I can relate to so many of my clients and families who I know are also busy (but too often use that as an excuse to run through a drive-thru or resort to poor choices). Health is a choice, and it's a skill that at first seems challenging but which overtime turns into a lifestyle - where you don't have to think - you just do.
A Healthy Habit (like making healthy food choices) does take time... initially. But in the long term, it becomes second nature to throw XXX vegetables in a pan and roast then (roasting means just baking) at a standard temp of 350 degrees F and voila - easy side dish to complement any meal (or in my case even nosh on as a snack!) The more you get used to experimenting with fruits, vegetables, baking, sautéing, chopping, putting in any variety of oil/vinegar/spices/herbs the easier it is! "Cooking" is really just chopping and putting things in a bowl/pan/oven.... there is no "science" (at least in my kitchen). What is required? Tasting, testing, adding, tasting, testing, adding/changing, etc.
I love this recipe (and any of my easy roasted vegetables and salads you'll see in this blog) because it takes virtually no time other than maybe 5 minutes to chop/wash a few items. OK so let's get cooking!! =)
Roasted Brussels Sprouts, Onions & Cherry Tomatoes
- 1 Large Bag Brussels Sprouts, Wash and chop off ends, chop in half/quarters
- 1 pint cherry tomatoes
- 1/2 onion, chopped
- Olive oil
Start by washing brussels and chopping in half or in quarters. Chop onion in large slices or chunks. Add to a large baking pan all of your veggies. Drizzle with olive oil (about 1-2 Tbsp), and season liberally with salt and dash of pepper - shake the pan and make sure veggies are evenly coated. Bake 350 degrees F for about 20 minutes, stir and continue cooking until brussels are fork tender. I love drizzling them with a little balsamic vinegar. Enjoy!