Fish, Carrots, and Brussel Sprouts…

ImageDinner last night was composed of three previously tested and approved recipes that we have written in our “Palatable Dynamite” recipe book. They are so very tasty that I have decided it is time to share them with you.

Let’s start with the brussel sprouts. Random fact: I hate brussel sprouts. They are so very icky… I knew they are nutritionally packed, so I needed a way to just get these suckers down the pipe. WINNER!

Oven Roasted Brussel SproutsImage
2lb brussel sprouts trimmed and halved
5 cloves of minced garlic
1/2c. water
2T olive oil
1/2t sea salt
1/2t black pepper

Preheat oven to 425 degrees and make sure top rack is in top third of oven.  Mix all the ingredients and place in a 9×13 baking dish.  Bake 25 minutes, then stir. Place back in oven to bake for 15 more minutes. Take out and enjoy.
NOTE: This is a very “peppery” dish. I love that. But if you are sensitive to pepper, you may want to step down the amount.

ImageHoney Glazed Carrots
1lb baby carrots
3T olive oil
2.5T honey
1T lemon juice
1/2t ground ginger
1/2t ground black pepper

1. add carrots and water to cover them to a sauce pan, cover them, and bring to a boil. Once boiling, reduce to a simmer for 5 min.
2. heat oil and honey until honey dissolves (on low) and add the rest of the ingredients.
3. add carrots and stir to cover them. Cook for 2 minutes stirring occasionally.
NOTE: I used ginger paste last night in the same amount and added a more lively flavor. I should probably have added a wee bit more.

ImageNow for my pride and joy. Paul and I have turned to this simple and insanely wonderful recipe time and time again.

Balsamic Honey Tilapia
1T olive oil
4 (4oz) filets
sea salt
cracked black pepper
1/3c balsamic vinegar
1T honey

1. Season both sides of the filet with salt and pepper to your taste preference. Whisk balsamic vinegar and honey together.
2. Heat oil in skillet over med-high heat
3. Cook 1-2 minutes per side.
4. Carefully add balsamic/honey mixture and watch because it bubbles and thickens almost immediately… then remove from heat.
NOTE: Words cannot describe how delicious this simple little recipe is. 🙂


11 thoughts on “Fish, Carrots, and Brussel Sprouts…

  1. I’m sure the seasoning of your fish would be great on any other white fish! I’ll give it a try this week as I have Mahi Mahi in the freezer! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s