I’m not gonna lie. I’ve always been afraid of brussels sprouts. I actually tried to make them once by sauteeing them in a pan with some bacon and onion and garlic, but it just didn’t work out. They were still super bitter and gross. After researching a bit more I discovered that roasting is the best method for the sprouts. I decided it needed a little something though, and what better something than sweet and heat? so I give you, my sweet heat roasted brusels sprouts.
1 lb brussels sprouts, ends cut off and halved
3 tbsp melted coconut oil
3 tbsp honey
salt and pepper to taste
1/2 tsp red pepper flakes
Make sure the sprouts are all halved with the hard ends chopped off, and put in a bowl.
Whisk the remaining ingredients together. Make sure you melt the coconut oil!
Pour all over the sprouts and mix well, then spread across a baking tray (I lined mine with foil).
Roast at 350 degrees for thirty minutes. They’ll pop out like this.
It’s a redundant pic, but here they are starring with the pot roast I made..
Ok, I’m gonna blow your mind with how easy it is to make a delicious fall apart roast in little prep time. Basically all you need is six hours in a crock pot for a delicious dinner!
First off, let’s hit up the ingredients. I hate when the list of ingredients is down past the photos of how to do it, so I’m gonna try to never do that.
1 nice sized roast (This one is about 2.5 lbs)
4 medium red potatoes, chunked
1 medium white or yellow onion, chunked
veggies that you like
1 packet dry au jous mix
1 packet creamy ranch mix
1 packet dry pork gravy mix
1 can Dr. Pepper or Mr. Pibb or equivalent
1 cup hot water
Ok then! This roast will be three photos from start to finish.
First, arrange the potatoes and onions in the bottom as a little platform for your roast.
Then set down the roast on top, arranging the veggies around the sides.
In a cup, mix the hot water and packets of mixes and pour over top, along with the can of pibb/pepper.
As far as veggies go I just went to the salad bar at the grocery store and got some red/yellow pepper sticks, mushrooms and celery and called it a day. I was going to use that for something else but figured it would add good flavor to the roast and gravy without being too overpowering. I believe I’m going to serve this with some glazed brussels sprouts I am working on.
Here we go, the finished product:
And the finished product on my plate with a side of sweet heat brussels sprouts.