Thursday, November 18, 2010
Pan-Roasted Brussel Sprouts and Whatever!
This was literally a "Flash-in-the-pan" dinner for me. Everyone else ate BBQ baked beans that I made yesterday (recipe posted Sept 22nd under BBQ Baked Beans). I wasn't in the mood for leftovers, so I threw together some items that sounded edible into a skillet with some olive oil, salt and pepper. It took me about 15 minutes flat from pan to table.
If you can't tell what's what, I had several brussel sprouts, two jalapeno peppers (which I seeded, but still made me choke as they were cooking). Once it was pan roasted how I wanted, I put it in a bowl, added some chopped avocado, green olives and sundried tomatoes in oil. Wallah! My Dinner.