After spending four weeks traveling, and having consumed about 20 lbs of steak over that period, when I got home I just wanted something easy to eat and digest. I opted for a simple dinner of broiled snapper over creamy garlic polenta. I served it with broiled avocado and roasted Brussels sprouts and artichoke.
I like to make the Brussels sprouts by cutting them in half and then tossing them in olive oil, salt and garlic pepper. I then throw them onto a tray and roast them in a 425F oven until they are nice and brown. I don't care how much you think you don't like Brussels sprouts, try these and enjoy!
No comments:
Post a Comment