Too Simple Shredded Brussels Sprouts

We love our veggies at our house, but sometimes they can get a little old. Even just changing up the way you cook them can make a difference. Here is what I do when I want a change up Brussels sprouts. It also kinda takes the edge off the bitterness. At least to me it does. Plus, Little Miss and Curly Q eat them better this way!

1 lbs (or so) of Brussels Sprouts
2 Tbs olive oil
(Simple, I know.)


Using a knife, chop your Brussels sprouts in thin slivers. To avoid lopping the tips of my fingers off, make sure to cut them in half first and lay them on the flat side before shredding. Seems obvious, but it took me two knuckle cuts to get it through my head.


After shredding, heat up the oil of your choice in a large pan or skillet and toss in the Brussels sprouts. Salt and pepper.


My pan was a little small, but they still came out fine.

Whoops, I had to go back and chop one that I forgot.

2Saute the sprouts until they start to brown, stirring every now and then so that they brown evenly.  This can take several minutes. If you like them a little darker, cook them longer. It’s all up to you!

That’s it!


Printable Version: Too Simple Shredded Brussels Sprouts


Sauted Zucchini with Onions and Tomatoes

My mother always made this when I was a child and it was delicious. Thankfully my little ones love their veggies as well.  They tend to pick around the onions, but at least they eat the zucchini. This makes enough to feed us four one time so if you want leftovers, I’d double it!


2 zucchini
1 small onion
1 tsp olive oil
1 14 oz can chopped tomatoes
some salt
some pepper

1. Cut zucchini into thin slices about a quarter inch thick.
2. Slice onions into thin strips.
3. In a large saute pan, saute the onions until slightly transluscent.
4. Add your sliced zucchini. Cook until zucchini starts browning a bit.
5. Cover the vegetable mixture. Cook until all of the zucchini has softened; about 3 minutes.
6. Uncover and add your can of diced tomatoes.
7. Add salt and pepper to taste.

This recipe is so easy and does not require that much time to throw together. Enjoy!

Printable Version

Oven Roasted Broccoli and Cauliflower Medley

Tonight was one of those nights that I really didn’t feel like breaking out the pots and pans and cooking, but I also didn’t want to pay a restaurant $30 for what I could have easily made at home. It’s these nights where I take some leftover meat we’ve been grubbing on and make it fancy with a side of roasted vegetables!

Tonight’s vegetable selection broccoli and cauliflower. Not that I planned it, but because I had two heads of cauliflower for some reason and needed to get rid of one. I added the broccoli because Little Miss prefers that over the white broccoli.

Here’s what I did!

I started out with two broccoli crowns and one head of cauliflower. I have a feeling I’m going to be saying those two words a lot in this posting 🙂


Then I got to chopping the broccoli into smaller bite sized pieces. Any large pieces like this…


..I chopped in half.


Now it was time for the cauliflower. Those were chopped into bite sized pieces as well. I had a few pretty big pieces that I had to cut into fourths.


After I chopped all of my veggies I started in on their olive oil bath. Sounds weird but it’s the only way I can describe it. I poured about a 1/2 cup of extra virgin olive oil in a large bowl and added one teaspoon of each of the following; salt, pepper, and minced garlic.


In case you are wondering, yes, that is the already minced garlic in the glass jar you buy from the store. Nobody has time for that kinda mincing.

I put the oil and spices at the bottom of the bowl first for a reason. It helps with distributing the oil over the veggies more evenly. If I were to pour it over top, the broccoli that get’s poured on soaks up most of the olive oil like a sponge and you end up using way more than needed. Not that we are concerned about the amount of fat we eat in our family, we’re more concerned about how much olive oil costs. Waste not want not!

I put the broccoli in the olive oil bath along with the cauliflower and using a wooden spoon, gotta’ tossin’. I tossed until every piece of veggie shined with oil.


I poured the veggies onto a 17″x 11″cookie sheet in an even single layer…


and roasted them at 400 degrees for 25-30 minutes. Don’t they look yummy?


And of course I left a few in the oven for another 10 or so minutes to get some nice black and crispy ones. Those are my favorite!