A new, old favorite

This is going to be a quick, pic-less post. My apologies in advance. You'll just have to take my word on this one....

Roasted broccoli with garlic oil

Preheat oven to 375.  While it's preheating, chop a few cloves of garlic and put into a pot with a few tablespoons of olive oil.  Heat over low heat, just for a few minutes.  If it starts sizzling turn the heat off and just let it sit- you aren't trying to brown the garlic here.  Cut the florets off your head(s) of broccoli, place on a baking sheet and drizzle your garlic oil on it, but reserve the garlic.  Season with salt and pepper and toss so everything's evenly covered. Roast for 30 minutes, remove from oven, and toss with reserved garlic.

The broccoli should be nicely browned on the edges, and has a similar flavor to kale chips.  But this tastes even better than kale chips in my opinion because they are more..... toothsome. I'll try to remember to post a picture the next time I make this dish.

Have you ever...?

...grilled Brussels sprouts? Did you know that Brussels sprouts are in the same vegetable family as cabbage, broccoli, and kale? Did you know that it is indeed "Brussels sprouts" (with an S!) and not "Brussel sprouts"? But I digress.

A lot of people hate these tiny cabbages, but I have always loved them. Roasted, cooked in bacon fat, lightly steamed with butter. But just when I thought I couldn't love them anymore, Alton Brown (a la "Good Eats" on the Food Network) told me :YOU CAN GRILL THEM. It's so simple that you would never think to do it. At least I didn't. Click here for the original recipe, but here's the gist:

1 lb fresh Brussels sprouts (try to get them about the same size for even cooking)

2 T olive oil (or whatever fat you like to use)

1T minced garlic

1 t dry mustard

1 t smoked paprika

1t kosher salt (depends on your taste, I found 1 t to be a little salty)

1/4 t black pepper

Heat your grill over medium heat.

To prep sprouts, cut off a little bit of the stem end, but leave the sprout in tact. Remove any outer leaves that, well, don't look delicious to eat. Partially cook the sprouts by putting them in a microwave safe dish and microwave for 3 minutes. To the bowl add olive oil, garlic, mustard, paprika and salt and toss to evenly coat. Once the sprouts are cool enough to handle, put 4 or 5 sprouts on skewers (preferably metal) with about 1/2 inch in between them. Grill covered for 5 minutes, turn and cook for another 5 minutes. It may take a minute or so more on the grill depending on the size. Remove sprouts from skewers and toss in the original mixing bowl (if desired) before serving.

If you use wooden skewers make sure to soak them for 30 mins prior to cooking so they don't catch on fire.

On a delicious non-paleo note, this is a great way to prepare any thin skinned potatoes, too. New potatoes, fingerling, baby yukon gold. Just boil them until they are halfway cooked, toss in some olive oil, salt, and spices and throw them on the grill. Toss them in butter and chopped chives after or serve them with garlic mayo. If you're going to deviate from your paleo diet, you could do a lot worse than potatoes.

We had these tonight alongside a grilled pork loin and tomato and cucumber salad. I will post the recipes for those two delights tomorrow!