Parmesan Garlic Roasted Brussels Sprouts

First, let me say that if this all comes across a little wonky, I'm sorry, but I took some Dayquil this morning, and it tends to make me a little loopy.

My husband and I are generally pretty boring with vegetables. Out of convenience, both is time and size, we make a lot of those Green Giant boxed vegetables, focusing more on the main dish than the sides. As much as I enjoy those veggies, especially because they are so simple and my husband cannot screw them up, lately I'm been bored of them, and decided we need to eat more variety when it comes to veggies.

If you eat all your veggies out of boxes and bags, you may think you don't like Brussels sprouts. I was sure I didn't like them. They were always slimy and tasted "too green." Then, I learned that Brussels sprouts can be cooked in ways that DON'T cause them to be mushy and gross. This recipe turns out sprouts that are tender without being mushy, and with the addition of garlic and cheese, have a completely different taste than those Brussels sprouts you ate as a child. Everyone should give Brussels sprouts a second chance, because these truly were delicious. Served with a simple chicken, they really added to the meal.

Roasted Garlic Parmesan Brussels Sprouts
Ingredients:
1 lb Brussels sprouts
2 Tablespoons olive oil
5 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

1. Preheat oven to 400 degrees. Cut off bottom on sprout and remove outer leaves. Cut Brussels sprouts into quarters or halves, depending on size.
2. Mix oil and garlic in a medium bowl. Lightly toss sprouts in the oil mixture.
3. Pour sprouts and oil into a glass 9 x 13 baking dish. Sprinkle parmesan cheese even across the top.
4. Bake 35-50 minutes, until centers are tender, stirring about every 10 minutes. If sprouts begin to char before being tender, cover dish with foil.

Spinach artichoke grilled cheese.

I have always loved spinach and artichoke dip. Even when I thought I didn't like spinach (because apparently I was confused as a child), I still always wanted spinach and artichoke dip. I love the flavor of artichokes, and the creaminess of the dip. Yum! Of course, when I saw a recipe that blended my favorite appetizer with a grilled cheese sandwich, I knew I had to try it. I changed a few things from the original recipe, adding roasted red pepper, using laughing cow cheese instead of sour cream, and cutting down on shredded cheese. The end product was delicious, with just enough creaminess and plenty of flavor, and, with a filling that was less than 200 calories, I didn't feel guilty eating it.

Spinach and Artichoke Grilled Cheese
Makes 2 sandwiches

Ingredients
1 Tb olive oil
2 cloves garlic, minced
3 cups baby spinach leaves, chopped
1/3 cup artichoke hearts, chopped
1/4 cup roasted red pepper, chopped
2 wedges light creamy Swiss laughing cow cheese
1/2 cup shredded cheese
4 slices bread

Instructions 1. Heat olive oil in large skillet over medium heat until shimmering. Add garlic and sauté until fragrant, about 30 seconds.
2. Add spinach to the pan and cook until wilted, stirring occasionally, about 2-3 minutes. Most of the liquid should be evaporated.
3. Add artichoke hearts and roasted red pepper. Sauté about 2 minutes and remove from heat.
4. Stir in laughing cow wedges until melted.
5. Scoop half the spinach artichoke mix onto a slice of bread. Add half of the shredded cheese and top with another slice of bread. Toast sandwich in prepared skillet*, turning once, until both sides are golden brown. Repeat with remaining filling and bread.

*I like to spray my skillet with Pam to toast my sandwiches, rather than using butter, though either method would work.

Source: Adapted from Annie's Eats