YUMMY!

Hi there!  Thanks for stopping by Two Dogs.  It’s a beautiful day in the neighborhood.  Spring is upon us in a big way and the The Chiweenie Brothers, Burger, and I are all enjoying it. 

The flowering quince is in full bloom

And the bleeding heart is beautiful this year. 

I have a recipe to share with you today — van dwellers don’t leave — that makes the possibility of roasted vegetables a reality in the hot days ahead when you don’t want to heat up your kitchen.  Have been wanting to try  roasting some vegetables in my crock pot and since I had a sack of brussel sprouts in the fridge, I decided it was a good day to try this.  NOTE:  I am not a huge fan of brussel sprouts, but I have to admit the sauce in this recipe makes those little cabbages uber good, not to mention healthy. Those two words usually don’t go very well together!  Throwing in some carrots made the whole thing even better.  YUMMY!

SPICY ROASTED BRUSSEL SPROUTS FOR THE CROCK POT  adapted from PureWow.com

Ingredients
1 1/2 Pounds brussel sprouts
1/2 Cup extra-virgin olive oil
1/4 Cup rice-wine vinegar  (I’ve used plain ol’ wine vinegar and it works just as well)
1/4 Cup honey
2 Tablespoons Siracha  (If you don’t like super spicy, cut this back to 1 tablespoon)
Salt and pepper to taste

Use some of the olive oil to coat the bottom of your crock pot. You don’t need a lot, just enough to keep the vegetable(s) from sticking. Turn your pot to high.

Trim the base away from the brussel sprouts and discard.  Cut the sprouts in half.  Put the sprouts in your crock pot and stir them around to lightly coat with the oil. Place a paper towel over your crock pot and place the lid on top.  The paper towel will absorb the extra moisture.  You may need to change it out once.  Cook for about 1/ 1/2  to 2 hours, maybe more.  It all depends on your crock pot and the size of the sprouts you are making. 

Once your brussel sprouts are tender, mix up the remaining oil with the rest of the ingredients and pour over the sprouts, mixing well.  Cook for another half hour or so.  Dig in!!

I made this with fewer brussel sprouts and added carrots (cut in small chunks).  You could use any assortment of vegetables that you normally roast in your oven and it would be wonderful; any of the root vegetables, sweet potatoes, onions, bell peppers, etc.  Use whatever you want, but I’d try it with the brussel sprouts first.  And I gobbled this up so fast I forgot to get a photo…..you will have to be content with the flowers.  Sorry! 

WHY I WANTED THE VAN DWELLERS TO STICK AROUND —–

As many of you van dwellers know — or maybe you don’t — they make a 12 volt crock pot that you can plug into your vehicle’s cigarette lighter.  How cool is that?  It even comes with a cord to secure the lid.  One of these is on my wish list!!  So, if you are planning on changing camps, just going for a drive that may last an hour or two,  or travelling to another destination, make this recipe and let it cook while you are on the road.  And just think of all the other things you will be able to cook while you are driving down the road enjoying the scenery.

Next, I want to try roasting these little gems in a solar oven.  But that’s down the road.  Why?  Because I haven’t put one together yet.  It’s on my To-Do List 🙂 

Hugs to you,
Shawna

 

Author: 2DogsTravel

Hello, and welcome to my blog. I am a mother to two handsome, wonderful sons, Scott and Jeremy, three fur babies: Burger my elderly wire hair fox terrier, and Fries and Charlie the Chiweenie Brothers. I am also proud grandma to four beautiful, sweet, lovely grandchildren: Emma, Fletcher, Zachary, and Patton. I am a sister, aunt, and friend. I am a traveler. I am so glad you have decided to join me on this adventure.

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