Real Food Sunday

I work full time during the week, and take my lunch every day. To save time, I prepare my food for the week on Sunday and divvy it up into glass containers so it’s easy to pack each morning.

Last week, astonishingly, I ran out of vegetables. Not for lunch, those get packed up on Sunday for the week. But for dinner. There are usually enough extra veggies to have with my dinner every night, but this week the only thing left after Monday was the Kale Salad from last Sunday. It’s delicious, but I need more.

So this week, in the inevitable swing of the pendulum, I probably am fixing enough for TWO weeks. I got a head start last night – Roasted Beets, Roasted Rutabagas with Ginger and Honey, and Roasted Brussels Sprouts with Balsamic Vinegar. Today I’m making Blanched Green Beans and mashed Sweet Potatoes with Bacon and Parmesan. Plus I’m going to make Chicken Soup with mushrooms, barley, and leeks. I bought a pasture-raised chicken just for that.

Roasted Brussels Sprouts with Balsamic Vinegar

Take a 13×9 glass baking dish & put olive oil in the bottom. Use enough so that you can tilt the dish and get the oil to cover the whole thing. Preheat the oven to 375°.

Trim the stems a little & remove the outer layer of leaves. Cut the brussels sprouts in half and put them cut side down in the olive oil. If you want, spray or drizzle a little more olive oil over them.

Roast for 30 minutes, or until tender. Immediately after removing from the oven, sprinkle generously with balsamic vinegar and stir with a spatula.

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