Roasted Brussels Sprouts

There are two types of people in the world: those who love Brussels sprouts and those who hate them. Well, I've realised that roasting makes all vegetables better*, and Brussels sprouts are no exception. If you would like to switch to loving them, this is how. If you already love them, this will make them even better.

*except maybe lettuce? Roasted lettuce probably isn't any good.

Actually, let's explore this roasting idea further. Roast potatoes are wonderful, especially when the skins are crispy and glistening with some oil. Roasted sweet potatoes are enough to distract me from even an expensive steak. Roasting aubergines or red peppers transform them into silky, complex dips (see here and here).

Weekend Links #35

Weekend Links is a way of sharing all the engrossing things I see around the internet. I publish Weekend Links approximately every two weeks. As usual, I welcome your ideas and feedback.

food reading links:
--About food advertising and branding partnerships that target children (from Adventures in Local Food). Did you know that McDonald's recently had a computer game that to play you needed codes from Happy Meals? And it increased McDonald's overall American sales by 18%?
--"Are there really foods that we don’t like, or just foods that we haven’t liked yet?" A piece from the New York Times about coming to like foods you previously hated.

recipe links:
--Creamy and cheesy Brussels sprouts and shallot dip--an adaption of the classic spinach and artichoke pairing (from Minimalist Baker). A much improved adaption, in my mind.
--Noodles made from peelings of celeriac (from Mark's Daily Apple).
--Roasted cauliflower and parsnip hummus (from Summer Tomato). It's bean-free but includes miso and tahini.
--A grilled cheese sandwich, made with banana bread, brie, and chocolate squares (How Sweet It Is). Wowzers.
--I just leaned that it's cleaner (for your kitchen) to fry bacon with a little bit of water (from The Kitchn).

Brussels Sprouts with Lemon and Almonds

I found some beautiful Brussels sprouts at a grocery store near me. What a treat in Singapore - they are definitely not local food. These few sprouts cost me S$6.24, which is approximately GBP 3.25 or US$5. I made sure to enjoy every bite! I made them into my lunch: brussels sprouts with lemon, garlic, and almonds from Donna Hay's website.

Since coming to Singapore I bought my first Donna Hay cookbook! I've long admired Hay's simple food and absolutely beautiful styling. Below is the sort of image for which she is famous - this is from a recipe on her website for bacon and roasted tomato omelette. I love this photo because it is a very straightforward picture, not fussy, but nicely composed and inviting. Hay is also famous for this pale blue colour, just click through her website to see how prevalent it is. I am sometimes a bit in awe of blue in food photos; it's not at all common and hard to get right. All my photos with blue backgrounds look a bit sickly.