With the promise of snow lingering in the background of the weather report tonight, the kids decided to take things into their own hands.
They each got a piece of ice.
Did a snow dance (with pajamas being worn backward).
Three seconds later, dad texted from work: the school district has just declared a two-hour delay upon tomorrow’s schedule. How uncanny is that?
The message was greeted with shouts of rejoicing. Hurrah! I felt to rejoice, too. We were having brussel sprouts for dinner, and somehow the good news made the veggies strangely palateable to the little people. What you won’t do for a school delay, eh?
Honey Roasted Brussel Sprouts & Cranberries
I like brussel sprouts. They are my own personal mini cabbages, bite-sized with a bit of crunch and a bitter bite. Of course, I know not everyone likes brussels (for instance, five of the six people normally sitting around my dinner table). But, this is such a fun, colorful way to eat them. And a generous coating of honey makes them perfectly tasty. If you're one of those anti-brussel peeps, perhaps you'll consider trying them out this way. You might just discover they are as tasty as a snow day instead of a school day.
4 cups brussel sprouts
1 cup cranberries
3 tablespoons olive oil
3 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 cup honey
Salt & pepper to taste
Wash brussel sprouts very well. Trim off the bottom stalk just a bit, ensuring any wilted brown spots are removed. Spread the brussel sprouts and cranberries across a baking sheet. In a medium bowl, whisk together the olive oil, melted butter, cinnamon, and orande zest. Drizzle over the brussels & cranberries. Drizzle honey over the brussels & cranberries, too. Salt & pepper to taste. Roast in an oven preheated to 425 degrees for 25-30 minutes, stirring the brussel sprouts every 5 minutes or so. They're done when the outside of the brussel sprouts are golden and crispy.