My children love tiny cabbages — a.k.a. Brussels sprouts — and I usually drizzle them with olive oil and roast them in the oven. Recently, I had half of an onion and a red bell pepper floating around in the vegetable drawer, as well as a couple pounds of Brussels sprouts, and it seemed like a great opportunity to show my eight-year-old son how to improvise in the kitchen and avoid wasting food that hasn't been earmarked for a particular dish.
from Recipe | The Kitchn http://ift.tt/1yaEI7l
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