Tonight I was searching for a way to incorporate veggies into my main dish as opposed to a side dish.  There are several benefits to doing this 1) enhances the measured portions of grains and lean protein, 2) brings out the flavor of the veggies in a new way, and 3) its like hiding the veggies in plain sight and my kids gobble them up without question.  Tonight’s feature was Brussels Sprouts but I often do this with spinach and kale to help get in more of the green leafy veggies.

To be honest, I haven’t always loved Brussels Sprouts.  I remember as a child watching an episode of Leave It To Beaver, they were having Brussels Sprouts for dinner. During our next trip to the food store I begged mom to buy some, so she did.  Well I’m not sure what happened, but the Brussels Sprouts I had that tonight were not nearly as enjoyable as Beaver had made them seem on TV.  My mom didn’t play not eating your dinner, so I was made to sit at the table until they were all gone – YUCK!  In my head, I swore them off forever!

On my journey I am always looking for variety so that means being open to try things that I once swore off.  So about 30 plus years later, I finally decided to give Brussels Sprouts a second chance.  Last summer for the first time, I halved them, tossed them with a little EVOO, salt and pepper and grilled them.  The softened center with crispy outter layer was delicious, YUM is all I could say!  Ever since, I often roast them with large chunks of garlic and eat them as a side dish. Tonight I wanted something different…

Featured Recipe from Kitchen á la King
Whole Wheat Pasta with Chicken and Roasted Veggies

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