Wednesday, January 15
Olive Angel Hair with Seared Brussels Sprouts
I had planned to make something completely different, but needed to get dinner on the table more quickly, so I did a last minute change to this instead. I was already planning to use Brussels sprouts, so it was a natural switch. If you need a quick dinner that seems like it was a lot more work than it actually was, this is definitely it. Yes, it's from Isa Does It. The only thing that takes a minute is quartering the sprouts, but once that’s done, it’s easy peasy and will be done in no time flat. Onion, garlic, sprouts, kalamata olives and toasted walnuts just combine so well together. The first time I made it, it seemed a bit dry to me, so this time I used more broth and it was perfect. I love how the sprouts get all crispy, caramelized in this and I don’t understand people, like my mother, who don’t like them. Sigh. I had taken some of the leftover bread from last week out of the freezer since we were planning to have it with dinner anyway, so it was already thawed, and just needed to be warmed up. Seth had made some roasted garlic over the weekend, so I warmed that up as well and we smeared it on the bread. So. Good. A side salad rounded things out nicely. Not bad for an emergency dinner.