Went to the farmer's market yesterday and picked up potatos, brussel sprouts, sugar snap peas (oh yum!), baby walla walla onions and a yellow onion along with a few varieties of heirloom tomato plants. Jeff said brussel sprouts?! This time of year? But he's since singing their praises. This week's Jubilee box had cauliflower and a bunch of greens I've been working my way through. So...I decided to roast cauliflower and brussel sprouts. Googled a few recipes and ended up with a yummy treat.
Steamed rice
Tossed cauliflower, brussel sprouts (huge ones cut in quarters), walla walla onions (halved), and one big yukon gold potato (cubed) with olive oil, salt & pepper and roasted at 425 for about 30 minutes. They tasted good already.
But lemon caper butter sounded too good to pass up.
I used 4 T butter (at room temp), ~ 2 tsp dijon mustard, 1 lemon peel grated, couple teaspoons of marjoram, and a bunch of capers and slightly mashed it with a fork.
Tossed about half of the LC butter on the veggies when they came out of the oven. And put the rest in with the rice.
The recipe i was basing it on had called for 6 T butter and 1/4 cup of capers but I decreased amounts of both. But I don't think you can go wrong adding all the capers...we just had a tiny jar that only had 1/4 cup in it so I felt bad using them all. But we added more into the leftovers cause they're so yummy.
Jeff just reported "this lunch kicked ass."
Yay.
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