Easy recipe for roast brussels sprouts plus simple framework to making a meal with what you have at home!
The theme for this month’s Recipe Redux is spring clean the kitchen – make something with three ingredients you have on hand. AKA how to make dinner without going to the grocery store.
For my “spring cleaning” meal, I chose a frozen wild salmon filet with a side of roasted Brussels sprouts and farro. I like to keep frozen fish filets in the freezer. They are a great protein option for busy nights. Plus, frozen fish is pretty much your best bet when living in the middle of the Texas Panhandle. Brussels sprouts were on sale here, so that is what was in my produce drawer. Roasted Brussels sprouts are my current fave. If you are not already on the roasted vegetable bandwagon, you are missing out!
There are three basic steps to making dinner with what you have on hand.
Step 1: Pick a protein.
Ideas – Frozen fish filets, leftover grilled meat, beans, eggs.
Step 2: Add some veggies!
Ideas – What do you have hiding in your produce drawer? Cook it! If your produce drawer is empty, check your freezer or pantry.
Step 3: Choose a whole-grain or starchy side.
Ideas – Rice, whole-wheat pasta, potato, ancient grains, whole-wheat bread.
By following these simple three steps, here are just a few examples of what I could make with what I already have.
Leftover Pork Tenderloin + Spinach Salad + Roasted Potato Wedges
Egg + Avocado and Spinach + Whole Wheat Toast
Black Beans + Fajita Veggies + Corn Tortilla
Now it’s your turn – what do you have in your fridge, pantry, and/or freezer to make dinner? Share your 3 step meal in the comments below!
Roasted Brussels Sprouts
- 1 pound Brussels Sprouts halved
- 1 ½ Tbsp. Olive Oil
- Salt & Pepper
- Preheat oven to 400F. In a medium bowl, combine Brussels sprouts, olive oil and seasoning. Toss to evenly coat.
- Bake for 25 minutes, stirring half way through.