Links to Holiday sides
Potatoes n' Crunchy Spinach
Roasted Cabbage Wedges
Sweet Potatoes Baked In Coconut Curry
Spicy Sweet Potatoes
Baked Green Beans
The kitchen counter has a bag of all purpose, a bottle of molasses with molasses dripping on one side, ginger, sugar, butter plus more. The gas stove has a big cooker whistling, veggies washed on the side, chopped herbs.…A cup of coffee, which has been heated twice. A camera on the side, a few prop boards, some plates…
A few years ago this scene would have given me high blood pressure, I used to be a neat freak. I have no idea what changed and exactly when. I look at all the mess and a sense of warmth and homely feel embraces me. I always wanted things in order and could never work in an untidy kitchen… fast forward a few years and I can see through the mess and see the beauty in it. I guess we are constantly evolving and hopefully for the better, to me this is definitely a step in the positive direction. I want to celebrate life, my home, for me is to enjoy not to be spic n' span.
I think my journey with brussels sprouts is quite similar, I did not like that tiny cabbage look-alike, to say the least, a few different recipes and now it has found a place in my veggie section of the refrigerator. I really love this recipe, it's simple, easy to make and absolutely delicious. This is how my teen makes it, love the flavors.
Thank you everyone for being there and the constant support and encouragement. I hope my work is worth it. Happy Thanksgiving to all of you. Lots of love!!
3-4 cups brussels sprouts sliced thinly
2 inch ginger finely chopped
1 tbsp pepper flakes
3-4 tbsp honey
3 tbsp olive oil
salt to taste
In a pan heat the olive oil, add the ginger, sauté for a minute, aadd the finely sliced Brussels sprouts. Roast till it is nice and crisp, add salt, red pepper flakes, honey and toss. Serve hot.