Cooking with Gas

Pan-cooked turkey cutlet and roasted brussel sprouts

I've been branching out lately, exploring different vegetables. Todays' selection is the humble brussel sprout. Much despised by me as a kid, they were often force-fed to us soggy and bitter from over-boiling. 

Roasted brussel sprouts

Following a success I had with cauliflower, I went with the same, simple treatment after a brief recipe consult online: rinse, then toss with salt, pepper, and olive oil, roasted in the oven. They browned beautifully crisp on the outside, imparting them with a warm, nutty flavor. Perfect with the turkey cutlet I had for lunch. Good eats to you!