As it’s my birthday month (yes I am one of THOSE people) I choose to celebrate with food, surprise, surprise I know. I mean what better way to celebrate another year of growth, another year of happenings, changes, challenges, reflection, the unknown, everything? I really don’t think there’s a more appropriate way then spending time with those whom are most important to me while simultaneously shoving delicious food into my face.If you know me I rarely say no to tasting new foods and trying new restaurants. So, this past weekend I happily ventured to some new places, indulged in escargot (first timer), some amazing ricotta gnocchi, the yummiest creme brûlée, the best bacon wrapped local scallops I’ve ever eaten, like ever, the most flavorful quinoa fried rice, some delicious wine, because duh, and homemade peanut butter covered popcorn, yes THAT is just as awesome as it sounds. Trust me when I say every single bite taken in those 48 hours was simply magical.
The best part of this whole month, er I mean day, to overly celebrate myself thing is that my ACTUAL birthday is today. Meaning, I still have one more day to celebrate. Meaning, I get to indulge my taste buds once more before I feel the pressing need to detox my way into the New Year. So, with that being said I’m off to enjoy some more yummy eats before I can’t use my birthday as an excuse anymore…
I don’t know how you choose to celebrate your day but I’m thinking a delicious plate of these maple brussel sprouts and chestnuts (seriously it’s amazing) with roasted chicken and then finishing it off with the best damn chocolate whatever I’ve ever eaten in my 33 years of eating! (Whatever is also code for I didn’t make a dessert so I’m eating chocolate chips straight from the bag. Hey, you only turn 33 once so remember that).
Serves: approx 4/Prep time: 5 minutes/Cook time: 25 minutes
- 4 c brussel sprouts, washed and sliced in half
- 1 c pre-cooked chestnuts (most stores will sell them pre-cooked and vaccumed sealed)
- 1 c shallots, chopped
- 2 tbsp avocado oil
- 1/4 c pure maple syrup
- 1/2 tsp sea salt
- 1/4 c pomegranate arils
- Preheat oven to 375F.
- In a large bowl toss the sliced brussels, chestnuts, shallots in the oil, maple syrup and sea salt to evenly coat.
- Spread the mixture out evenly onto a baking sheet.
- Roast for about 20-25 minutes, tossing halfway. Remove the pan from the oven when brussels are tender.
- Alllw to cool slightly and sprinkle with pomegranate arils before serving.
(Suggestion: This dish pairs beautifully with an oven roasted chicken!)