Yesterday was my brother-in-law’s birthday. Unfortunately I already had a commitment of Secret Recipe Club to reveal on his actual birthday so instead we’re celebrating a day late, or shall I say instead that we’re simply extending the celebration!?
B graduated from Auburn last year and has since taken a job in Nashville and is loving his new life in the real world. Even if it means he doesn’t get to play Ultimate Frisbee as often as he’d like. B is very active and outgoing, he is very generous and kind. His rough, athletic exterior is balanced out by a sweet and soft heart. He really is a perfect gentleman. Hopefully I’ve thoroughly embarrassed him!
Wedding Photography by Cher Hanna
B did slack on providing me a dish to post for his birthday so I had to choose for him, with the help from his mother. She suggested Thanksgiving Brussels Sprouts, but as that recipe is already posted (although it definitely needs an updated photograph), I decided to create my own recipe for one of his favorite vegetables. Being very athletic, B and his girlfriend like to watch their calories and eat a well balanced diet rich in fruits and vegetables.
B and Kat, I hope you give this one a shot and tell me how I did!
Spicy Ranch Brussels Sprouts
- 1 lb Brussels sprouts, cleaned and halved
- 2 tbsp canola oil
- 1 3/4 tsp ranch seasoning
- 1/2 tsp paprika
- dash cayenne, to taste
- salt and pepper, to taste
- Preheat oven to 350 degrees F.
- In a bowl coat Brussels sprouts in canola oil. Season with ranch, paprika, cayenne, and S+P.
- Place in a loaf pan in a single layer and bake 11 minutes. Flip sprouts and bake an additional 11 minutes until al dente.