Roasted Sweet Chili Brussels Sprouts

Gone are the days of soggy, smelly, and bland brussels sprouts. In the last few decades brussels sprouts have gone from a dreaded vegetable to a hot selling menu item at high quality restaurants.

This recipe takes a traditional roasting method and elevates the brussels sprouts with sweet chili sauce and other delicious flavors. This recipe comes together in less than 20 minutes and pairs well with a variety of entrees.

Continue reading →

Breakfast Hash: Make a Hearty Breakfast with Leftover Vegetables

We LOVE roasted vegetables in the Comer household. The first dinner William and I made together after “McFly” arrived was pan seared Salmon with smashed potatoes and roasted brussels sprouts. The meal was delicious – we devoured the salmon but had some veggies leftover.

I woke up the next morning and really didn’t want soggy cereal and that’s when this “recipe” came to mind! I used leftover potatoes and brussels sprouts to come up with a hearty and delicious breakfast hash.

2019-07-11-09.05.41-1

To make this hash you really just need four components.

  1. Leftover Roasted Starchy Vegetable (potato, sweet potato, butternut squash, etc).
  2. Leftover Roasted Cruciferious Vegetable (broccoli, brussels sprouts, cauliflower, etc).
  3. Breakfast protein (bacon, country ham, sausage, etc).
  4. Egg (scramled, fried, poached, or sunny side up to go on top of your hash).

Continue reading →