roasted brussel sprouts

I found this recipe today in an attempt to get rid of some of the random bags of frozen vegetables that JR seems to buy two at a time and then forget about. So after looking at all the cookbooks I had here and not finding anything simple or anything AT ALL to do with brussel sprouts I went online to try my luck. What I loved most about this recipe was how simple it was and to top it off I used grated Gouda that someone suggested on another website. It was awesome and b. sprouts might be making a comeback into our regular diet.

Note: the recipe is from the Barefoot Contessa on Food Network

Ingredients

• 1 1/2 pounds Brussels sprouts (I used a bag of frozen ones)
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Grilled Snapper with Olives & Oranges

This sounds like an unlikely combination but the fruit "salsa" is pretty and quick and really good.

Prep time: 15 mins

Cook time: 8 mins

Serves 4

1-1/2 c. orange sections, chopped (sweet is good: I used mineolas)

1/3 c. sliced green olives (I used queens)

1/4 c. diced red onion

2 T. finely chopped fresh Italian parsley

3 T. fresh lime juice, divided

(I used double the amounts listed above. The more salsa per filet, the better.)

4, 6-oz. snapper fillets

2 T. olive oil

1.

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300-350F). In a small bowl combine oranges, olives, onion, parsley and 1 tablespoon of lime juice. Set aside.

2.

Season fillets with salt and pepper to taste. Drizzle with oil and remaining lime juice.

3.

Place fillets on grill. Grill 4 to 5 minutes per side or until fish flakes easily with a fork. Spoon orange-olive salsa over filets (and extra on the side if you made double per my instructions!).

Serve with rice.

(From a free recipe card given away at our local grocery store (!).)