Gluten free, vegan and quick. These nori wraps can be made with whatever vegetables you have on hand.

 

 

Just get a nori sheet

 

 

and spread some hummus on it.

 

 

place some carrot sticks down the middle.

 

 

Next to the carrots add cauliflower,

 

 

Brussel sprouts,

 

Edamame,

 

 

red onion slices and some salt and pepper.

 

 

Roll it up, slice and eat.

 

 

yum.

 

Nori wraps with Brussel sprouts and edamame

Ingredients

• nori sheets
• hummus
• carrot sticks
• cauliflower, cooked or raw if you like it that way but I don’t
• Brussel sprouts, cooked and quartered
• edamame, cooked and shelled
• red onion slices
• salt and pepper to taste

 

Spread hummus over nori sheet. in the center place vegetables. season with salt and pepper to taste. Roll up, slice and eat.

Roasted brussel sprouts are sooo good! I’m dead serous about this!

These are so good you want to convince other people that they still actually do hate brussel sprouts just so you can eat them your self.

Last year I had roasted brussel sprouts at my cousin’s house and I’ve wanted to make some just like hers ever since! So I called her and she cheerfully gave me her recipe while in the middle of doing three other things including keeping up her side of a conversation with her super smaht little boy!

 

I did my best to follow her straight forward recipe and the disobeyed it a little ‘cause that’s the kind of girl I am.

 

I chopped, no pealed six cloves of garlic

 

Then sliced them.

 

I wanted more flavor in the Brussels so I cut in half any large ones.

 

A tablespoon or so of olive oil.

 

1/4 cup water because I didn’t want the scorched look.

 

seasoned with salt and pepper to taste.

 

Baked at 425 for 40 or 50 minutes.

 

I baked in two dishes one layer deep and combined after baking.

 

Eat for snacks before dinner with fingers.

Or if there are any left serve with dinner.

Yum.

Did I mention I really like Brussel sprouts cooked like this?

 

Roasted Brussel Sprouts with Garlic

• 1 lb. Brussel sprouts
• 6 cloves garlic sliced
• 1/4 cup water
• 1-2 tablespoons olive oil
• salt and pepper to taste

Bale at 425 for 40 – 50 minutes stirring at 25 minutes through.

 

Brussel sprouts with garlic, herb salt and a little olive oil.
I was reading about Brussel sprouts and their nutritional benefits I don't know if it's true or not but they say it is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
 Sautee garlic in olive oil (I call it "Oy-uhl" not "Ohl") cook brussel sprouts then mix together and serve.


I tried following this Tutorial on making a Realistic Film Strip with a Reflection on the Floor by the guys at photoshopstar.com. So here it is. perhaps if I read the instructions more carefully it might look a little more like theirs. But I have Brussel sprouts to eat right now so I'll save that for another day.