I keep it simple and marinate some chicken in olive oil, lemon, rosemary, salt and pepper.For sides, we've got our star of the dinner BRUSSELS SPROUTS, some boxed rice pilaf and Swiss Chard w/Gorgonzola.
Their dressing includes olive oil, salt and pepper.
The Swiss Chard is washed and stems removed.
The cheese crumbled.
The Swiss Chard & Gorgonzola cheese created this pretty pink water/oil/cheese mixture...
it was tasty enough that I drizzled some over my chicken.
The final product...ROASTED BRUSSELS SPROUTS!
The final plate, minus the Brussels Spouts...
I felt they deserved their own stage
so they stayed on our beautiful serving platter.
At table side these Roasted Brussels Spouts were scooped up and eaten without complaint (and perhaps with even some yums!)!