I’m thankful to have spent the majority of the last three days enjoying the beautiful sunshine we’ve been having in Calgary, entertaining friends and spending time with family. After a delicious family brunch today I headed out to the Calgary Farmer’s Market to pick up some produce for the week. I love walking around the Farmer’s Market, there’s always an abundance of fresh Alberta and B.C. grown fruits and veggies. The Farmer’s Market also supports local artists and they often have boutiques set up, making it a great place to shop for gifts and trinkets too.
Today I got some fresh B.C. grown asparagus as part of my haul, which I immediately used for dinner. One of my favourite vegetable dishes in the winter is broiled Brussels sprouts (a recipe I will have to share later!), so I tweaked it a bit to make it more summer friendly, and added chopped asparagus with the Brussels sprouts for a quick and easy vegetable side to go with dinner. My old reaction to Brussels sprouts was automatically something along the lines of “gross I will never eat those”, but I have to say this recipe has changed the way I feel about them. Broiling these vegetables makes them a little bit crispy on the edges, which to me is much more enjoyable than your traditional boiled Brussels sprouts (I’m not a fan). So give this recipe a try for tasty summer veggies that go great with some barbequed chicken and a glass of vino!
Broiled Brussels Sprouts with Asparagus
- 10 Brussels sprouts
- 1 bunch of asparagus
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp minced garlic
- 1 Tbsp rosemary (fresh or dried)
- 2 Tbsp slivered almonds
How to Make It:
- Set oven to Broil at 400 degrees. Wash and chop Brussels sprouts and asparagus into bite sized pieces and place in large bowl.
- Add olive oil, lemon juice, garlic, rosemary, and almonds to vegetables and mix thoroughly.
- Spread mixture onto cookie sheet. Place in oven and broil for 25-30 minutes.