Tuesday, October 25, 2011

Garden Squash and Fresh Brussels Sprouts

This afternoon I saw a couple of very small yellow crookneck squash veggies in my garden. I sliced them and pan fried them with a few Brussels sprouts in butter. The recipe is a basic "little of this" and a "little of that" but tasted buttery delicious on this National Greasy Food Day. You can't beat this kind of healthy greasy food dish.
Sizzling Buttery Vegetables

Tasty and Fresh
  • 2 little yellow crookneck squash
  • 4-5 Brussels Sprouts, halved
  • salt
  • pepper
  • onion powder
  • sugar (to taste)
  • paprika
  • butter
It's a little ironic that yesterday was National Food Day to promote healthy eating, and today is National Greasy Food Day. I guess one healthy food day is all some people might can stand, so eating greasy fried chicken or fried potatoes might sound really good after a day of veggies and fruit. It's not that yesterday's emphasis on vegetables and fruit made me want to eat healthy today. I just happen to like squash and Brussels Sprouts, the little cabbage-like vegetables that can taste awfully bitter if you don't prepare them just right. Now "just right" to this southern girl is like you see it in the recipe above, especially that last ingredient - real butter. Add a slice of toast with it, and you've got a tasty dinner like I had this evening.
Until next recipe...HAPPY EATING!
I'm linking to Wow Us Wednesdays and Polka Dots on Parade.

1 comment:

Wandering Thought said...

This looks scrumptious, and I was looking for a way to make brussel sprouts.