As promised in my last post for Sesame Salmon & Snap Peas, I am now presenting you with the second half of my scrumptious dinner that I made the other night using recipes out of my Hungry Girl To The Max! The Ulitmate Guilt-Free Cookbook. This recipe is another super easy, foil pack recipe, called Hustle ‘N Brussels Pack Attack.
Now most people I know stay as far away from brussels sprouts as physically possible, my son included. However, they are so good for you and actually a very satisfying and tasty veggie to include in your diet.
A quick little story about me and brussels sprouts: When I first met my husband, I wanted to find out certain things about him to find out if we were compatible enough to sustain a good relationship. I went through my mental list: Does he love the Redskins? Check! Is family important to him? Check! Does he ride a motorcycle? Check! Do we have chemistry? Check! Does he have good morals and a good work ethic? Check! The list goes on and on, but another thing that was much lower on the list, but yet still an important item was: Does he like brussels sprouts? And the answer was yes! A match made in Heaven!
So, here is the recipe:
- - 10 brussels sprouts (or 14, if small), halved
- - 10 ounces baby red potatoes, cut to same size as halved sprouts
- - 1/2 cup chopped onion
- - 1 t. olive oil
- - 1 t. dried rosemary
- - 1/2 t. chopped garlic
- - 1/2 t. coarse salt
- Preheat oven to 400 degrees.
- Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
- Mix all ingredients in a medium bowl.
- Distribute onto the center of the foil, and cover with another large piece of foil.
- Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
- Bake for 30 to 35 minutes, or until veggies are tender.
- Cut packet to release steam before opening entirely.
- Serve and eat!
5 Weight Watchers Points Plus Value
As with my other foil-pack recipe, this one was so easy to make and so tasty to eat.
I served it as a side dish with my Sesame Salmon & Snap Peas. The bottoms of the potatoes and brussels sprouts browned a little bit, so they had that roasted taste to them. Mmmmm Mmmmm!
So you say you don’t like brussels sprouts? Have you ever tried them?
Do me a favor and just try them, especially in a recipe like this one. I’m happy eating them steamed with some salt and pepper on them. But if you dress them up a little bit like in this recipe, you might find that brussels sprouts have gotten a bad rap for no good reason! This might even be your favorite new veggie!