Ok, so I’ve been working out. I’ve actually stuck to my resolution of getting in shape. I’ve been doing really well…5 times a week for an hour each time.
I feel muscles in places that I have never felt muscles before. Thing is, it’s harder to see those muscles due to all my chubbiness…
That’s why I’ve decided to change my eating habits. I’m trying to eat less sugar (REALLY hard for me!) and less carbs (also REALLY hard for me!). I want to eat more fresh veggies and fruits. That’s why this recipe for Roasted Brussel Sprouts is a perfect side dish for any meal!
In Miami, we have this awesome little restaurant called Whisk. They have these AMAZING Crispy Brussels Sprouts with shaved parmesan & red pepper aioli. I DREAM ABOUT THEM!! Here is a take on Brussel Sprouts that are kind of similar…and SOOOO EASY to make!
- 1 lb Brussels Sprouts
- 2 tbsp Olive Oil
- 1/2 tsp Salt (to taste)
- 1/2 tsp Pepper (to taste)
- Preheat oven to 375.
- Remove stems and rinse brussels sprouts.
- Cut in half and place in medium bowl.
- Drizzle olive oil over sprouts and toss to coat.
- Salt and pepper.
- Place on baking sheet and cook 25-30 minutes turning halfway through.
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