The How Not to Die Cookbook, p. 167
1 pound Brussels sprouts, trimmed and
halved lengthwise
2 carrots, cut diagonally into ¼-inch
slices
2 teaspoon savory spice blend
1/3 cup raw pecan pieces
1 tablespoons blended peeled lemon
Preheat the oven to 425F. Line a large baking pan with a silicone mat or parchment paper and place the Brussels sprouts and carrots in a single layer. Season the vegetables with half of the savory spice blend and roast for 10 minutes.
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| The cookbook had its own recipe for the savory spice blend you're supposed to use, but it sounded hard so I decided to interpret it as "A savory spice blend" and used Creole seasoning to wonderful effect. |
Remove from the oven, stir the vegetables, and then roast
for another 5 minutes, or until the vegetables are tender. Remove from the oven
once again. Transfer to a platter and sprinkle with the pecans, lemon, and
remaining spice blend.
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| "Blended lemon" means they want you to put a peeled lemon in a blender or food processor. |
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| Behold! |
My Rating: 5/5 "Best damn Brussels sprouts I've ever had. Loved the roasted crispness of the veggies, loved the seasoning, and loved that the nuts made it filling. This is healthy food done right."
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