When we got home from vacation on Saturday night, Cindy (my cousin) had dinner ready for us. It was so nice to come home to a fresh, healthy, dinner of veggies and grilled chicken versus the typical after-vacay pizza dinner.

My favorite dish was the sweet and spicy roasted brussels sprouts.

The recipe came from a recent People magazine (Paul Qui:Top Chef winner) and will be making another appearance soon! It was a little high in sugar, but it made a ton of sauce. We probably used about 1/2 of the sauce. Next time I make them I will cut down the sugar and see how it goes.

Sweet and Spicy Brussels Sprouts

• 1-2 lbs. of brussels sprouts, without stem and sliced in half
• 1 T. olive oil
• salt and pepper

1. Rinse the sprouts and trim their stems and slice in half.
2. Toss with a little olive oil (1 T.) and salt and pepper.
3. Roast brussels sprouts on a cookie sheet at 400* for about 30 minutes, turning once.

• 1 c. sugar
• 1 c. white vinegar
• 1 1/2 tsp. red pepper flakes
• 1/2 head of garlic, minced
• juice of 1/2 of a lemon

1. Make the sauce by combining the above ingredients together in a sauce pan.
2. Allow the mixture to cook down almost in half so the sauce can thicken and meld together.
3. When the brussels sprouts come out of the oven after being roasted and the sauce is ready, toss the sauce and sprouts in a large bowl and reheat in the oven for 3-5 minutes.
4. Serve warm with an extra drizzle of lemon juice.

Hope your Thursday is as relaxing as this.

Mine is not. I am off to teach 6am No Limits Circuit, followed by a breakfast break and back to teach Total Conditioning. Then it’s home to make dinner for neighbors and have lunch before we go to the Indian’s Home Opener today! Should be busy and fun!

What are you making for Easter this weekend?

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