Okay… raise your hand if you knew Brussels Sprouts grew on stalks!    Now…  Raise your hand if you like Brussels Sprouts!

I’m one of those weird folks (big surprise, eh?!?) My favorite vegetable is Brussels Sprouts.  Love ’em.  Baked, boiled, broiled, fried, steamed, creamed, fancy, or plain.  Love ’em.

So, tonight – having all of these fresh sprouts on the stalk, I decided to roast them – with walnuts, garlic, salt, pepper, and a bit of olive oil.


425° for about 25 minutes.  They were really, really good.


I paired them with a quick beef stroganoff over wide egg noodles.  I omitted the heavy cream and the sherry in the recipe.  This was the quick (and lighter) version!  (I haven’t broken 210, yet!)

But I’m working on it!