Since I am not at work all day, I am spending a good portion of my time trying to be efficient so that I can be more “emotionally available” to my family. One strategy that seems to be working well is to spend some time early in the week prepping a ton of veggies and planning my meals so that most of the heavy lifting is done prior to the dinner time crunch.
This week, I got a lot of knife skills practice (which is GREAT for my Rouxbe cooking class!). I diced a butternut squash, cut kale leaves into ribbons, halved two pounds of brussels sprouts, sliced 4 bell peppers, used the Cuisinart to chop cauliflower into “rice”, sliced some mushrooms and chopped shallots and yellow onions. And to be honest, I feel a special glow when I open my refrigerator and see all of this goodness waiting inside.
In my Rouxbe professional plant-based certification class, we are currently learning about dry-heat cooking methods, such as stir-frying and roasting. As one of my assignments, I got to prepare some roasted brussels sprouts. I say “got to” instead of “had to” because we LOVE brussels sprouts. My daughter has been begging me to make these – and that is something to write about, since she was a very reluctant eater for much of her childhood. Thank goodness she is branching out. Finally…
Whomever designed the Rouxbe cooking class is smart. Really smart. Instead of giving us an assignment and hoping we tell the truth about completing it, we have to submit photos of our work. Usually, we have to submit 3 photos: 1 demonstrating mis en place (the ingredients, measured and ready to go), 1 showing the recipe in process, and 1 of the finished dish.
While many cooks like to use parchment paper, I prefer a silpat. Parchment provides an excellent nonstick surface, but I hate throwing it away after each use. The silpat is made of silicone and tolerates very high heat – and best of all, it’s reusable.
I should have made a double batch…
Roasted Brussels Sprouts, from Rouxbe
1 pound brussels sprouts
2 Tbs oil (olive, coconut or grapeseed)
salt and pepper, to taste
Preheat the oven to 400°F (205°C).
Wash, dry and trim the Brussels sprouts. Cut in half lengthwise. Place into a bowl and toss with the oil and salt and pepper to taste. Arrange cut-side down on a parchment-lined baking tray. Place into the oven and roast for 8 to 12 minutes or until golden, turning once, if necessary.
Once done, serve immediately.
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