This week's Market Basket!

How fun is this week's market basket?!

We've got carrots, apples, acorn squash, pears, bananas, potatoes, purple onions, salad mix, broccoli and brussel spouts (yes, the sprouts are on that long stick thing - learn something new everyday!).

So for dinner I found a recipe for brussel sprouts and added some of the potatoes, carrots and onions that we got as well and grilled up some chicken. I never thought I would say it, but those brussel sprouts were great! Nothing like cooking with fresh, local veggies!

Brussel Sprout recipe

(for those of you who hate boiled brussel sprouts as much as I do!)

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.