Is it cider and mittens time for you yet? Or are you somewhere in the land that is untouched by fall?
As I sit here writing this post I am looking out my living room window at a typical gray drizzly Washington fall day This time of year we notoriously have days upon days like this, with no reprieve in sight.
It really is kinda crazy how fast our weather changes. There is never a gradual process to our weather, ever! We will literally go from the 80s to the 60s (or even 50s) in the blink of an eye!
One day I am wearing my flippy floppies, the next I am digging through the bottom of my closet looking for my Ugg boots! I still am trying to wrap my head around those people here that wear their flip flops year round! Ummm frozen toes? No thank you, I like to be able to feel my feet!
But it is funny. In a way, these days are very comforting to me now.
When I first moved here back 2006? Not so much. Then I was still a So Cal girl through and through. I grew up on the beach, in the sun and the surf, and swore I would never live anywhere else. Miserable does not even begin to describe how I was feeling.
The day after day of gray just wore on my mind, and mood, and by mid winter I was at my wits end, swearing I couldn't take any more!
But something strange began to happen to me a couple of years back. I actually started to enjoy the weather
I know, weird right? But it is true. I got excited when I knew it was time for us to light our first fire. I looked forward to watching the rain in the trees behind our house. I looked forward to making that first cup of hot cider, and the tons of soup I knew would be going through my kitchen.
OK, to be honest, I have always been a soup person. But the soup season in San Diego was about oh, a week? If we were lucky.
When it would ain in San Diego I would try to fit all of these things into one day because there was no guarantee we were going to see another appropriate day. So we would light a fire, make cider, and hot chocolate, and I would get a pot of soup going ASAP!
Now I love that we have a "soup season". hot chocolate and cider can be consumed for week after week, and my fireplace is warm and toasty 24/7.
It is crazy how your whole view can change. If you had told me back in 2007 I would feel like this I would have told you that you were completely bat shizz crazy!
What does that have to do with this recipe?
I used to hate Brussels sprouts!
I can remember my mother cooking them, and just the smell of them was enough to send me running to my room so I could bury my nose in my pillow I knew it was just going to be a matter of minutes before those little green balls of disgustingness would be staring up at me from my plate, taunting me, daring me, oh how I hated them!
For years I avoided them. Even after I decided to eat a healthier diet. It just never crossed my mind to even try them.
Then all of a sudden I find out that Kevin, and the kids, are totally down with giving them a shot I was completely clueless! I think I made a comment one day like "Oh I saw this recipe for Brussels sprouts the other day, but I knew better than to think you guys would eat them".
Innocent enough statement right?
Oh noooooo, you would think that I said they all hated puppies and kittens or something!
I got the "Don't put words in my mouth" or "How do you know?" or something along those lines.
Geeeez people. I am sorry!
So I jumped in head first.
I have to admit that I enlisted the help of bacon to get me through that first attempt, but I am now totally 100% on the Brussels sprouts train. In fact I am the conductor, tootin' that whistle the whole way down the track!
I will say, that I think this is my fave recipe for Brussels sprouts so far, and it doesn't even use bacon, or wine, or any other "extra", and my daughter feels the same way! She even asked if she could take the leftovers home with her!
So I am now an Ugg wearing, rainy day loving, Brussels sprouts fan.
Roasted Brussels Sprouts with Garlic Herb Bread Crumbs
- 2 pounds Brussels sprouts, washed, trimmed, and halved
- 3 tablespoons olive oil
- Kosher salt
- Fresh cracked black pepper
- 1 tablespoon unsalted butter
- 1 clove garlic, smashed
- 1/3 cup panko bread crumbs
- 1/2 teaspoon fresh thyme leaves, chopped
- A pinch of crushed red pepper flakes
- Preheat oven to 425 degrees F.
- Place Brussels sprouts on a large baking sheet. Drizzle with the olive oil, and season with salt and pepper. Toss to combine. Make sure sprouts are in a single layer, cut side down.
- Place in the oven, and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, warm the butter and garlic in a small skillet, over medium heat, until the garlic begins to brown. Remove and discard the garlic. Add the remaining ingredients, and season with salt. Stir until the bread crumbs become golden brown. Remove from the heat.
- Place cooked Brussels sprouts on a platter and top with the herbed bread crumbs.
Prep Time: 00 hrs. 10 mins.
Total time: 1 hrs. 30 mins.
Tags: brussels sprouts, holiday, vegetarian, healthy eating
If you enjoyed this recipe, you might also like these.
Brussels Sprouts with Bacon and Shallots
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