Also known as: use up your veggies before they go bad.
Now, don’t get me wrong. I love me some vegetables, but as a household of one, they often go bad before I can get my hands on them. This is mostly due to the fact that I just don’t think pre-cooked and reheated veggies taste all that great. That little problem is solved with this recipe. By pan roasting your veggies, you can cut the cooking time down by half.
Toss some brussels sprouts, jalapeño, garlic, or whatever aromatics you have on hand and you’ve got yourself a side of fresh, hot veggies in just ten minutes. Oh, and don’t put your hands anywhere near your face after touching any kind of pepper, unless you’re a fan of a burning eyeball. That’s one thing I’m not sure I’ll ever learn.
|Pan Roasted Jalapeños and Brussels Sprouts||
- 10 Brussels sprouts, halved
- 1 small jalapeño, sliced
- 1 clove garlic, thinly sliced
- 1 1/2 tbsp extra virgin olive oil
- salt + pepper, to taste
- Heat small saucepan with olive oil over medium-high heat.
- Add Brussels sprouts and jalapeño, stirring every 2-3 minutes.
- After about 9 minutes have passed, add garlic and cook until fragrant, about 1 minute.
- Season with salt and pepper to taste.