Yummy improv salad! My made up roasted brussels sprout arugula toasted almond salad - BOOM!
Toss Brussels sprouts, whatever number your hearts delight, with a little (1 tbs) olive oil, salt and pepper (a few twists)
Roast 35-40 min at 420 flipping every 10 min or so. If they look a little burny, ya done it right.
Slice whole roasted almonds (or roast your own - by putting in a sauce pan on a low-ish burner and flipping every few minutes or so 'til they smell all yum and roasty)
Throw in those toasty almonds with halved grape tomatoes (so, you take a little tomato and a knife and cut it in half ;) --) and Boggy Creek Farm arugula (jump in your car and go to Boggy Creek Farm Wed-Sat 8am-1pm for the freshest just picked) or grab the packaged greens if your a time stressed mom and missed the farm. BUT, DO promise you'll give yourself and your kids that experience oh so soon - YOU DESERVE IT! :)
Add your roasted brussels sprouts and toss in your dressing. Add shaved parmesan and a few twists of fresh pepper and VOILA! You are the super star and you make yummies for the tummy your whole fam will like!
Dressing = 1/2 squeezed lemon, 1/4-1/2 cup olive oil to taste and salt and pepper to taste. Mix that bad boy up.