Snow Covered Mountains

We have snow in the mountains again. Everything is covered in white. The clouds are dark. A peek at the weather map says the snow will continue through the day and maybe even into the night. If only I could just sit in my living room by the fire and knit all day. Not the case today. I am spending the snowy day catching up on officey stuff and planning to get my workout in.

Last Sunday I made a Fabulous Sunday Feast! One of the side dishes was Roasted Brussels Sprouts. It was such a simple dish and so yummy.

Garlic and Rosemary Roasted Brussels Sprouts

1 pound fresh Brussels Sprouts
1 clove garlic
1 tsp sea salt
1 tsp dried rosemary
1 TBS olive oil

Preheat oven to 375 degrees. Wash the Brussels and pull of any bad leaves. Slice them in half and put in a shallow mixing bowl. In a mortar and pestle pound garlic, sea salt, and rosemary leaves to a paste. Add olive oil until well combined. Toss Brussels and olive oil mixture together. Arrange on a cookie sheet in a single layer. Roast until browned and crispy on the edges. This should be about 20 minutes.

I went to Nutrition Data and had this recipe analyzed. Half the recipe is 101 calories, 7g fat, 3g protein, and caries a GI Load of 3. This is a large serving and the recipe could be portioned into thirds but beware there may be squabbles over who gets how many sprouts!

Enjoy!