So my hubby is working late (aka on call) as usual and I decided that it was time for some chick food. So after the kiddos got all snug in their beds I whipped this up for me. All I can say is yum (between bites of crunchy, salty, creamy goodness). So if you are in need of a treat (granted it takes about an hour to make from start to finish because those little brussels are so slow-cooking) make up a batch of these treats. I suppose it would make a great side dish too, but that would require making a main course (which is so not on the books for me tonight). Enjoy!
Brussels & Dip
adapted from: Savoring Life with Anna Costa
• 1 pound brussel sprouts (or more)
• 2 tablespoons olive oil
• salt
• pepper
• 6 tablespoons fat free sour cream
• 1 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1 teaspoon chicken bullion
• 1 teaspoon dried parsley
Preparation
• Cut brussel sprouts in half and place them on a baking sheet. Drizzle with olive oil and shake on a little salt and pepper to taste. Mix around to get everything nicely coated in the oil. Bake at 400 degrees for 30 minutes or until golden brown.
• To make dipping sauce, mix together sour cream, garlic, lemon juice, bullion and parsley.
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