Since it's the new year and 'new year, new me' seems to be saturating Facebook and Instagram captions, I figured it was only fitting to actually incorporate a healthy recipe into my weekly dinner menu.Read More
The key to my heart is some baked seasonal veggies with a little (ok, hefty) glass of red wine. Mmm....Read More
When it comes to yummy veggie recipes, I’m your girl. After posting this picture on Instagram, I’ve had a lot of people ask me for this Brussels sprouts and zucchini noodle recipe (AKA: zoodles). It’s seriously the easiest and yummiest recipe – oh and definitely super healthy.
Ever since I was a little kiddo, I’ve been the pickiest eater and my aversion to all things green didn’t help. I hated vegetables. I was way more into buttered bread and noodles – ya, definitely not fancy. But as I got older, my love for veggies increased and so did the type of recipes I made.
Definitely give this recipe a try - it's amazing!
Roasted Brussels Sprouts
Brussels sprouts, cut in half
Salt + pepper
Preheat oven to 400 degrees Fahrenheit.
Wash and cut Brussels in half. Toss in olive oil and season with salt + pepper.
Bake for about 10 minutes on one side. Flip Brussels. Bake 10 minutes on the other side.
*Tip: If you want them super crispy like mine, bake about 14-15 minutes on each side.
1-2 Tbsp. Olive oil
Salt + pepper
Wash zucchini. Spiralize and sprinkle salt on the noodles.
Let sit for 10 minutes – this causes the noodles to ‘sweat’ out water.
Wipe off excess water from noodles.
Heat skillet with olive oil. Toss noodles onto skillet.
Cook/warm noodles for about 3-4 minutes.
Throw ingredients in a bowl and top with Parmesano-reggiano. Oh and I added Frank's Hot Sauce because I top everything in hot sauce! ;)