Monday

Mondays With Michelle: My New Vegetable Obsessions

I haven't always loved brussel sprouts. In fact, as a kid, I hated them. Completely despised them. So much so, that I didn't eat a brussel sprout again until last year.

True story.

The foodie in me realized how much I had been loosing out and I finally picked up a bag from the farmers market. I brought the little green cabbage balls home and proceeded to trim them, cut them in half, lather them with olive oil, season them up and pop them in the oven to roast. What I got was the the MOST DELICIOUS little vegetable ever. I had NO idea what I had been missing.... all because of a childhood phobia. I have been eating them non-stop since.

My most recent vegetable obsession that I added to my beloved roasted brussels sprouts is butternut squash. Who knew that funky looking winter squash was so freaking yummy?! I have had butternut squash before, specifically in the form of the popular winter soup, but it's not a vegetable that I've had much experience with. So this past week I tried roasting some with my brussels sprouts and it was just delicious!

Roasted brussels sprouts and butternut squash

This is a perfect example of tip #8: Try something new (from my New Year's resolutions post). Something new doesn't necessary mean some exotic fruit or vegetable, just something you don't normally eat or like me hadn't eaten in a really long time or never experimented with on your own.

You are welcome to partake in my brussels sprouts and butternut squash obbesion, below is the reciepe for the roasted goodness shown in the photo above.

Roasted Brussels Sprouts and Butternut Squash

Ingredients:

1lb brussels sprouts

1 medium butternut squash

2 Tbs olive oil

White spice to taste

Directions:

Preheat oven to 400 degrees
Trim brussels sprout stems and remove any discolored outer leaves. Cut each one in half
Peel, seed and dice squash (Put the squash in the microwave for 2 minutes to soften up the skin to make it easier to peel with a vegetable peeler.)
Toss sprouts and squash with olive olive and season generously with white spice.
Place vegetables on a baking sheet and allow to roast for 30-35 minutes or until golden brown and tender. (I like to give it a quick toss again about half way through the cooking time to make sure it is browning evenly.)
Serve with your dinner of choice and enjoy!

Dinner time at my house, steak with carmalized onions, smashed
red potatoes and my favorite roasted veggies

(Find the printable recipe here.)

What new fruit or vegetable are you going to try this week?? Leave your yummy ideas in the comment section below or tweet me at @citrus_catering.

Don't forget to visit my Foodie blog for more food tips, recipes and foodie fun.

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