Homemade Spaghetti Sauce

 

 

It was a rainy day, which put me into the mood for carbs, & I wanted something heartier than just watery ass pasta sauce that comes in a jar. Even the good jar shit like Rao’s isn’t the same as a homemade meat sauce.

I felt super domesticated preppin for this meal. I put all the ingredients in those its bitsy glass bowls. legit like 1-2 inches wide and had everything lined up all pretty pretty, so when I put everything into the pot, it was quick and simple. Boom, bang, bam! I guess that’s what those little glass things are for.

Put on some Chainsmokers which is always a good idea as the pot simmered. Nothing better than shaking your ass around the kitchen while a bomb as meal is under way.

Now it ain’t nothing your grandma would whip up, but it’s poppin’.

FINAL VERDICT: 4 BOMBS

 

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Hit up Tastes Better from Scratch where you can see the original post and recipe. Linked HERE

INGREDIENTS:

 

• 1 pound ground beef (I used ground turkey)
• salt and freshly ground black pepper , to taste
• 1 medium onion , chopped
• 15 ounces tomato sauce
• 6 ounces tomato paste
• 1/2 teaspoon Italian seasoning
• 1 Tablespoon dried parsley flakes
• 1 teaspoon garlic powder
• crushed red pepper flakes , to taste
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon granulated sugar
• 1 cup water
• 1/4 cup fresh basil leaves (I used dried)

 

RECIPE:

• Season ground meat with salt and pepper.
• In a large skillet, add the beef and chopped onion and brown.  Drain excess grease.
• Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet.
• Stir well to combine and bring to a boil. Add water and stir well.
• Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.

ENJOY! 🙂

Peanut Butter Banana Chai Oatmeal

Good ole’ oatmeal. I used to be such a fan when I was a kid and would throw that maple sugar flavored shit in the microwave before school, scarf it down, run to the bus stop and BOOM. Nowadays all I want is eggs. Salty, salty eggs, so when oatmeal comes around I usually want to curl into a ball in a corner and hide. HOWEVER, the hubby loves oatmeal, so I took one for the team this morning and tried to whip some “fancy” oatmeal to fuel my foodie-self.

Decided to start from scratch and not use the microwaveable kind & it was a V smart decision. I felt like I was a witch brewing a potion in my own cauldron. Stirring away. Hearing the bubbles bubbling away. Weird..

Sometimes oatmeal from scratch is boring & bland as hell, but this shit was FIRE. Having the cinnamon and banana in there while it was cooking was KEY! SO much flavor. And the banana chunks in the oatmeal gave it texture. So yas. It was like an english muffin with peanut butter and banana, but oatmeal. Makes sense? Good.

FINAL VERDICT: 4 BOMBS

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This delish recipe came from Mommy’s Kitchen. Check them out! The recipe below is from them 🙂

INGREDIENTS:

• 1 cup old fashioned oats
• 1 banana, sliced (save a few for topping)
• 1 Tablespoon chia seeds
• 1 teaspoon cinnamon
• pinch of sea salt
• 3 cups of water, non-dairy milk or a blend of both
• 2 Tablespoons peanut butter or another type of nut butter

DIRECTIONS:

1. Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
2. Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.

Espresso Banana Cake

So this banana cake journey started when I saw a friend post it on Instagram where they tagged @howsweeteats so I followed the breadcrumbs to her page, saw Jessica (@howsweeteats) just made this cake recently, found the recipe (at bottom of blog) and boom, cake was baked.

I don’t like cake, but banana cake with cream CHEESE frosting is something I can fuck with. I could eat cake for breakfast? Okurrrr! Also, I just want to say I have a hard time calling this a cake. Some might be fine with it, but to be since I want it for breakfast, it’s like a massive rectangle muffin.

It’s a pretty simple recipe. If you are struggling, then maybe stick to cake in a box. Just saying.

PSA: if you don’t have instant espresso powder which I am assuming most of you don’t I learned from The Google that if you have espresso or coffee you can use half the amount and you should be gucci.

When I started to frost the cake, I was like oh well I’m glad I made 3680 pounds of this shit. As you go though, you realize it’s all needed. The proportion of cake to frosting works out. Trust the recipe.

I was too busy posting about this on my IG stories that I didn’t mange to get pics, so the final pic is all you get. Probably all you want, so you are welcome.

PS: Threw on some jBiebs while this was baking. You should too because this cake with fuckin’ YUMMY.

FINAL VERDICT: FOUR BOMBS

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This delicious recipe was found on How Sweet Eats. They get all the cred 🙂 Visit their site through the link to see much pretty photos than I have!

INGREDIENTS:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• ¾ cup loosely packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 to 3 large bananas, mashed
• ½ cup plain greek yogurt

ESPRESSO CREAM CHEESE FROSTING

• 1 (8 ounce) blocks cream cheese
• 1/2 cup unsalted butter
• 2 1/2 cups powdered sugar
• 1 to 2 tablespoons instant espresso powder
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Spray a 9×13 baking sheet or dish with nonstick spray.
2. In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
3. In the bowl of your electric mixer, beat together the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the vanilla extract. Beat in the mashed bananas and yogurt until combined.
4. Stir in the dry ingredients on low speed, scraping down the sides if needed, until just combined. Don’t over mix!
5. Pour the mixture into the greased baking dish. Bake for 28 to 33 minutes, or until a tester inserted in the center comes out clean.

COFFEE CREAM CHEESE FROSTING

1. Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting – plus we love cold cake.

ENJOY!

Parmesan Garlic Butter Corn

Corn. When you first think about it it’s like meh it’s corn, it doesn’t have much to offer me. But then if you actually take the time to think about it and give corn a chance, corn can be A BIG DEAL! Corn just needs a little love sometimes to spice it up.

In this instance the little love you have to give the corn is honestly LITTLE and easy. You melt butter, dump in a bag of corn, and dump in cream cheese. Even if you stopped here your corn experience would be elevated. But THEN you add garlic and MORE cheese and BAM you’ve made magic.

I almost feel like this was street corn but not on the cob and not with that cojita cheese – whatever that chunky stuff is that they use, and without the red stuff, aka Paprika? I mean shit the kid’s like it people. Isabella had FOUR SERVINGS, FOUR FUCKING SERVINGS are you KIDDING ME ! #VeggieMagic. Shit is good. Make it now.

FINAL VERDICT: Five Bombs

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Original recipe is fromTHE SIMPLE PARENT

INGREDIENTS:

• 2 Tbsp. butter
• 16 oz. bag of frozen corn
• 2 Tbsp. cream cheese
• 1/2 cup grated parmesan
• 1/2 tsp. Garlic Powder
• salt and pepper (as desired)

DIRECTIONS:

• • Melt butter in a large pan over medium heat
  • Once the butter has melted, add frozen corn to the pan and stir the corn is thoroughly heated. (Approximately 5 minutes.)
  • Stir in the cream cheese until it’s melted.
  • Add the shredded cheese and garlic powder and stir until well mixed.
  • Once the cheese has melted, remove from heat and season with salt and pepper as desired.

Enjoy! =)

Jalapeno Cheddar Grits

Breakfast, lunch or even dinner! Snacks too if ya feeling frisky! This needs to be enjoyed at all times of the day. If anyone ever told you grits are only for the south, fuck em! This shit is BOOOOOMB.

Gotta have THESE grits folks. No other will do. That I know of at least. We have made grits in the past and they were just meh. This YELLOW shit though. WHOA game changer dude. They are sold on amazon, so prime that shit right now.

Let me tell ya – between cutting onions, jalapeños & packing eggs, my anxiety was up there! Make sure you have goggles or tissues or someone to hug nearby.

POACHING AN EGG! Such a process but such a delicious decision. This part was um..fun…ya no it was foul. Okay foul is aggressive but it was un-appetizing. You have to like drain the “watery whites” from the egg. The fact that there is even “watery whites” in an egg is not okay.

When you are done though – holyyyyyy smokes. BOMB ASS BREAKFAST people. Like yes, yes, yes! If you want an off the charts bomb record throw some bits of bacon in here and some chives and Siracha. BYEEE!

FINAL VERDICT: 5 BOMBS

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Recipe borrowed from Little Spice Jar

INGREDIENTS:

• 2 tablespoons onions, chopped
• 2 cloves garlic, minced
• 1/2 jalapeno, minced
• 2 tablespoons butter
• 2 3/4 cups water
• 1 teaspoon salt
• 1 cup grits – yellow – not instant
• 1 cup milk
• 4 ounces freshly grated sharp cheddar – I used close to 8 ounces
• poached eggs – quick YouTube search on how to poach an egg will help you out!

DIRECTIONS:

1. Heat the butter on medium high heat. Once melted add the onions and garlic and saute for around 2 minutes. Add the jalapeno and allow to cook for 30 seconds. Add the water and the salt and bring to a boil. Add the grits, bring water back to a boil before setting heat to a simmer. Cook covered for 15-20 minutes stirring frequently so the grits do not stick to the bottom of the pot. Most of the water should be absorbed without the grits being completely dried out.
2. Add milk and continue to cook stirring for 10 minutes. Once most of the liquid has been absorbed, add the cheddar cheese (more if you want to) and stir to combined. Keep in mind the grits will thicken as they cool. So do NOT over cook. Serve warm with poached or fried eggs.
3. ENJOY

Mango Curry

 

Been on a curry kick since Thailand. I think I want everything to taste like Thailand, but like this is America & I need to get over it. And like who do I think I am trying to match Thailand’s flavor – bitch please. But Thug Kitchen has bomb ass recipes so I had hope and was like Let’s GO!!!!

Chopped up some veggies, dancing around the kitchen feeling all healthy and shit. Green beans gonna make those muscles GROW!

So tofu is interesting. It’s hard but floppy and dry but wet. I don’t fucking know. I try not to think about it when I attempt to each it. HEY WANNA EAT A SPONGE!? Eh, not really, but like sure, because #Trendy. 

Stew it up babes, STEW IT UP! I felt a little weird warming up mango. Hot mango? I want cold mango. It gave me anxiety.

Put Larry on tofu duty – got a lil crispy but like I think I could prefer, because we don’t want floppy.

This was yet another, “OH, this is healthy, I can taste it, it’s light and whatever whatever”. Which some people might be like YES SIGN ME UP! But like fuck I want more flavor. And the hot mango was definitely a mind fuck. I’m not saying don’t try it. I’m just saying if you do, have Siracha waiting on the side for a flavor blast. Oh, and the tofu was fine. Like totally fine. Even @lsett housed it down. When you get the hubby to say “Woohoo Tofu” well not those words exactly. Probably more like “Shit’s good” you call it a damn success”.

FINAL VERDICT: 2.5 BOMBS

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Recipe taken from Thug Kitchen Cook Book

INGREDIENTS:

• 1 teaspoon coconut oil + 1 more for the tofu
• 1/2 onion chopped
• 1 1/2 cups green beans cut into 1 inch pieces
• 1 medium zucchini, cut into 1/8 inch half moons
• 1 red or yellow bell pepper, chopped
• 3 garlic cloves, minced
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce or tamari + 1 more for the tofu
• 1 1/2 cups canned coconut milk
• 1 cup vegetable broth
• 1 ripe mango, cut into chunks
• 1 package of extra firm organic tofu, cut into cubes and baked in the oven with 1 teaspoon coconut oil and 1 tablespoon soy sauce at 400 degrees for 20 minutes turning halfway through until browned
• 2 tablespoons fresh lime juice
• 3-4 cups cooked brown rice

Instructions:

• Grab a medium pot and heat the oil over medium heat. Add the onion and saute until lightly golden, about 3 minutes.
• Add the green beans, zucchini, and bell pepper and cook until the vegetables begin to soften up, another 2-3 minutes.
• Add the garlic, ginger, and curry paste and cook for another 30 seconds.
• Add the soy sauce, coconut milk, and vegetable broth and turn that son of a bitch to a gentle simmer.
• Once the pot is gently simmering, add the mango and the tofu.
• Reduce the heat to low and let this all cook together until the mango is tender enough to fall apart, 5 to 8 minutes.
• Turn off the heat, add the lime juice, and then dish up.
• Serve over brown rice.

ENJOY! =)

To-Go Breakfast Bars

Guys, I hate a granola bar, but I love a good fucking recipe from the cook book Thug Kitchen. I feel like I very much so can relate & I dig it. Let’s be real here though talking about granola bars. I am not normally a fan. I want creamy, wet shit, not dry AF crumbly shit, am I right? You don’t ever see me grabbing for a boring bar unless I am amongst the trees hiking. I feel like that is the only place these bars are accepted.

Larry on the other hand – HUGE granola bar guy. Always need to make sure the cabinets are stocked. When I saw this recipe in the Thug Kitchen cookbook I was like OH OKAY! I can make the hubby happy and get down with an R-rated recipe all at once! So basically you pour a lot of dry shit into a pan and heat it up so it smells “toasty” (eyeroll) 

Then you add sticky shit to it and mix it around. Don’t get that shit on ya fingers!

Put the shit int he oven, and then in your fridge, but let me say if you are like me and have a STOCKED fridge, like if you remove something it’s like Jenga and you are fucked – hopefully it’s cold enough outside that you can place these on your doorstep to CHILL.

So how were they you ask? They were meh, fine. Def healthy. Wished I was eating a bag of Doritos but also trying to live that #FITLIFE!

The quinoa fell all over the place – I think I maybe added too much IDFK. Hansel & Gretel wouldn’t have needed to drop breadcrumbs, they could have just taken bites and have the shit fall on the ground. I think I would add more fruit than I did (I just added cranberries) because the bites with fruit were my favorite. Oh, and the Big Granola Guy Bar Guy (Larry) liked them – for whatever that is worth.

FINAL VERDICT: 3 BOMBS

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This original recipe is from Thug’s Kitchen, but I grabbed most of the below from Krolls Korner so I didn’t have to type everything out 😉

INGREDIENTS:

• 2 cups rolled oats
• 3/4 cup uncooked quinoa
• 1 1/4 cup chopped mixed nuts I used almonds, pumpkin seeds and sunflower seeds, but use whatever you want
• 1/2 cup dried fruit I used cranberries, but use whatever the hell you want
• 1/2 tsp. salt
• 1/4 cup honey
• 1/2 cup peanut butter
• 1/4 cup olive oil
• 2 Tbsp. dark brown sugar
• 1 tsp. vanilla extract

DIRECTIONS:

• Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper (let some hang over the edge so you can lift easier when bars are done).
• Heat a large skillet over medium heat and add the oats & quinoa, stir for 3 minutes or until lightly toasted. Meanwhile, combine the nuts/seeds & dried fruit in a large bowl. Pour in the oats & quinoa mixture + the salt and stir together.
• In a small saucepan combine the honey, peanut butter (or any other nut butter you like), oil, sugar, vanilla and heat until everything is melted. (Optional to add the pumpkin puree also in this step). Pour this on the oat/nut mixture and stir until all ingredients are coated.
• Pour this onto the prepared baking sheet and press down with a spoon to make sure it is even. Cook in the oven for 25-30 minutes. Let bars cool at room temp, and then cool further in the fridge. Once cold, cut into bars and keep in the fridge!

ENJOY! =)

Garlic Butter Turkey Meatballs

Mixed feelings on this one. Not that they weren’t good, but like meatballs should be beefy and drowning in sauce & mother fuckin’ cheese. If we are eating healthy, I’ll sometimes go for ground turkey, but that’s as far as I will go in alternatives. Don’t fuck with Italian greatness.

 

The one thing I dislike about using ground turkey, is that when you have to mush the meat into balls, it’s like alien brains in between your fingers. It’s like slimier than DA BEEF. What I liked about this recipe was it asked me to put a lot of butter into the skillet to fry these suckers. BUTTTAA!!!! Always a good idea.

ANYways – don’t be a dumbass like me & have your skillet so god damn high when you throw the balls into them. Burnt the shit out of the bottoms of the first batch. ROOKIE mistake. That’s what happens when you are trying to VLOG & cook. Not cool Dev. Not cool.

So like these were aight. They tasted healthy. What does that really mean though? “Tasted healthy”. Likeeeee “not a lot of flavor”. I struggle with this when rating things. These were fresh and light especially with the cauliflower as the base so I’m like ok yasss my body LOVES this, but then I’m like stop lying to yourself you want pasta and sauce, stop frontin’. So what did I do? I took the leftover raviolis out of the fridge and HOUSED these with the balls instead. I have no self control.

Net net, if you have self control and like to eat healthy, then these are for you. If you just love classic Italian balls, make sure you have the noods and sauce on standby.

FINAL VERDICT: 3 Bombs

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Original recipe from Eatwell101.

INGREDIENTS:

• 1 lb ground turkey
• 1/2 – 1cup shredded cheese mozzarella
• 4 cloves garlic
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red crushed chili pepper flakes,
• 1 crumbled bouillon cube – so random but yes
• 1/2 cup chicken stock
• Salt and fresh cracked black pepper, to taste
• 1/2 cup fresh chopped parsley
• 3 tablespoons butter, divided
• Juice of 1/2 lemon
• 1 tablespoon hot sauce of your choice (used Sriracha)
• 1 medium cauliflower head, grated (or a packet of riced cauliflower)

DIRECTIONS

1. Make cauliflower rice with a large grater or food processor. Transfer to a shallow plate with 1/2 cup water and cook covered in the microwave for 4 minutes. Or just use the packs of pre-made shittt.

2. In the meantime, in a large bowl, combine ground turkey, cheese, grated garlic, Italian seasoning, crumbled bouillon cube, red chili pepper flakes, chopped parsley, and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the chicken meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.

4. In the same skillet melt remaining tablespoon butter; then add lemon juice, chicken stock, hot sauce, minced garlic, parsley and red pepper flakes (if you want). Cook for 3 or 4 minutes, stirring regularly until the sauce has reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.

5. Divide cauliflower rice into meal prep containers. Then top with chicken meatballs and garnish with lemon slices. Drizzle a little of the sauce over the meatballs and cauliflower rice, or keep the sauce into small containers. Reheat quickly in the microwave when ready to heat. Enjoy!

 

ENJOY! =)

Sweet & Savory Crepes

Crepes. We became obsessed with these fancy AF breakfast treats when we were in the Dominican Republic for Larry’s birthday and there was a little hut that served these right near our beach chairs everyday. We became addicted. So clearly what any normal human would do was go on Amazon, while still on vacation, and order the fancy tools to make the perfect crepe so when we got home they were waiting on our doorstep.

So now we have all these fancy tools that I just don’t fully understand. Oh, here is the wooden twirly thing and oh, here is there other wooden flippy, folding thing. ::Eyeroll::

I have given Larry the role of master crepe maker so that he could become one with those tools and I can stick to using spatulas on pancakes and eggs and shit.

So, the batter is super easy to make. It’s like 5 ingredients and you hardly use any of them because crepes are basically air.

Now you can really put whatever fillings you want in these suckers. Like literally whatever. I don’t think crepes themselves have a taste? If you like to breathe in Oxygen, then I think you would be fine inhaling a plain crepe. We pre-prepped some simple AF scrambled eggs, with chopped up deli-ham and the  one of my favorite brands of cheese YANCEY’S FANCY CHEESE!!! This Yancey lady has all these cheddar cheese flavors and she is killing it. Doesn’t have an Instagram though, which seemed like a loss when I wanted to tag her on the IG. #GetWithTheTimesYancey. ANYWAYS – we used the champagne flavor, but ANY flavor will do here.

Here is the flippy floppy tool I was talking about earlier. Looks like something kids used to get their asses smacked with back in the day….

Here we have the sweet option. The only sweet option for crepes I will fuck with. Banana, Peanut Butter & Nutella. Boom. Bye. Now, I pulled out the crunchy peanut butter for Larry because he is all about that crunch (even though I was dying for that creamy) and when we ate them he’s like yeaaaaaaah I could have gone for creamy with these. Shit fuck! I was just trying to be nice and cater to his taste buds and creamy would have been better. CREAMY IS ALWAYS BETTER!

Don’t mind my baby sweet crepe. Ran out of damn batter. These are quick & easy and so versatile, I’m not sure why we don’t make them more often. Shit, I’d crush these for lunch too.

FINAL VERDICT: 4 Bombs

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Got this recipe from  the”Breakfast Heaven” cookbook.

INGREDIENTS:

BATTER:

• 3/4 cup whole milk (I used reduced fat & it was fine)
• 1 cup flour
• pinch of salt
• 2 eggs
• 1 tbsp sunflower oil (I used vegetable oil)
• butter or oil for spraying pan

SAVORY:

• 3 scrambled eggs
• Whatever meat you want
• Whatever cheese you want – but Yancey’s Fancy Cheese is bomb
• Chives on top to be extra fancy

Sweet:

• Sliced Banana for inside and on top
• Nutella – however much you want
• Peanut butter – however much you want – THE CREAMY KIND

DIRECTIONS:

Mix the milk and flour together until smooth. Add the salt, eggs and oil and beat well.

Heat a little butter or oil in your crepe pan or 8 inch skillet. Tip out excess butter.

Pour in just enough batter to coat the bottom of the pan while tilting in all directions to get even coating (or buy fancy twirly thing).

Cook until golden brown about 2 minutes.

Flip it, fill it and flop the sides over to close that baby up.

ENJOY! =)

 

Crispy Brussel Sprouts with Balsamic and Honey

This is literally the only photo I have of these green goblins. Made these on Christmas Eve, running around like a crazy person. I pride myself in how beautifully I arranged them facedown on the pan. What they should look like when they are done can be found on The Kitchn where I got this recipe from. LINKED HERE.

You know how when you go to a restaurant and the Brussels there are like crunchy AF, almost like Kale chips? That is what I want to be when I grow up. Someone who can make those crunchy sprouts. I strive to find the way. I thought this recipe might be it, but I just couldn’t get there. I put in all my effort too. I really did. I was like OH balsamic dressing? That’s NEW! This is the secret to the CRUNCH! Not….. What am I doing wrong, does anyone know? I mean shit these were flavorful AF, but the crunch was not in my kitchen, but instead hanging out in some farm to table cute restaurant with rustic AF tables, serving cocktails infused with local herbs.

Finally, make sure you have a candle ready to spark because shit do Brussels make the house smell so foul. Thank god they are tasty.

FINAL VERDICT: 3 bombs

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 INGREDIENTS:

• 2 pounds Brussels sprouts
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey

DIRECTIONS:

1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.

2. Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.

3. Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.

   ENJOY! =)