DON'T FORGET YOUR GREENS!
By Mary Kennedy
I'm trying a lot of new "whole foods" recipes and I thought I'd start with greens. Brussel sprouts, for starters.
I've been cooking them in a really uninspired way--halving them and boiling them with a bit of salt, and then topping them with butter. But I discovered a better way--roasted brussel sprouts! Here's all you need to do. Get a large plastic bag and toss in these ingredients. 1 and 1/2 pound brussel sprouts, trimmed and halved2 Tablespoons olive oil1/4 cup bread crumbs1/2 cup shredded parmesan cheese1 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper Give them a good shake and spread them on a baking sheet that's been sprayed with PAM. Now roast at 425 degrees for 15-17 minutes. What could be easier? Hope you try it and stay tuned for more interesting takes on veggies. Note: the brussel sprouts pictured above are topped with a little cooked crumbled bacon, but I make the vegetarian version. Mary Kennedy
I'm trying a lot of new "whole foods" recipes and I thought I'd start with greens. Brussel sprouts, for starters.
I've been cooking them in a really uninspired way--halving them and boiling them with a bit of salt, and then topping them with butter. But I discovered a better way--roasted brussel sprouts! Here's all you need to do. Get a large plastic bag and toss in these ingredients. 1 and 1/2 pound brussel sprouts, trimmed and halved2 Tablespoons olive oil1/4 cup bread crumbs1/2 cup shredded parmesan cheese1 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper Give them a good shake and spread them on a baking sheet that's been sprayed with PAM. Now roast at 425 degrees for 15-17 minutes. What could be easier? Hope you try it and stay tuned for more interesting takes on veggies. Note: the brussel sprouts pictured above are topped with a little cooked crumbled bacon, but I make the vegetarian version. Mary Kennedy 
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