Due to too much travel
and genuine exhaustion, I am pretty much skipping Halloween this year. If the
fact that I am not dressing up for Halloween isn’t a clear indicator that I’m
overworked, I’m not sure what is.
I love dressing up,
but I’m dreading the fact that we are supposed to dress up at work tomorrow.
The thought of wearing my Lulu Lemon gear and going as a yoga instructor has
crossed my mind more than once.
Fingers crossed
something brilliant comes to me in the morning. If not I’m going to not brush
my hair, wear my pajamas and go as bed head.
But no matter how
tired I am, I still want to eat well. So I’m queuing up a flavor packed dish.
You will need…
2 tablespoon butter
1 lb Brussels sprouts,
halved and thinly sliced into lettuce like pieces
3 ounces proscuitto,
diced
3 garlic cloves
1 small red onions
1 cup sliced crimini
mushrooms
½ cup sliced almonds
1 teaspoon fresh
oregano, finely chopped
½ cup shaved Parmesan
cheese
Salt and pepper to
taste
Start by preheating
your oven to 400 degrees F.
In a large bowl, toss
together the Brussels sprouts and olive oil. Season well with salt and pepper.
Spread out the sprouts
on a large rimmed baking sheet and roast them until golden brown. About 20 to
30 minutes. Stir about halfway through.
While the sprouts are
roasting, heat a large sauté pan over medium heat. Add the proscuitto to the
pan and cook it until it starts to crisp up. Add in the mushrooms and onions
and cook until they are soft. About 5 minutes.
Toss in the almonds,
oregano and season with salt and pepper.
When the sprouts are
golden brown, toss them in with the almond mixture, top with cheese and serve
hot.
Love and Beer Floats
Angela
Roasted Brussels Sprouts Almondine
2 tablespoon butter
1 lb Brussels sprouts,
halved and thinly sliced into lettuce like pieces
3 ounces proscuitto,
diced
3 garlic cloves
1 small red onions
1 cup sliced crimini
mushrooms
½ cup sliced almonds
1 teaspoon fresh
oregano, finely chopped
½ cup shaved Parmesan
cheese
Salt and pepper to
taste
Start by preheating
your oven to 400 degrees F.
In a large bowl, toss
together the Brussels sprouts and olive oil. Season well with salt and pepper.
Spread out the sprouts
on a large rimmed baking sheet and roast them until golden brown. About 20 to
30 minutes. Stir about halfway through.
While the sprouts are
roasting, heat a large sauté pan over medium heat. Add the proscuitto to the
pan and cook it until it starts to crisp up. Add in the mushrooms and onions
and cook until they are soft. About 5 minutes.
Toss in the almonds,
oregano and season with salt and pepper.
When the sprouts are
golden brown, toss them in with the almond mixture, top with cheese and serve
hot.
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