Yesterday was my birthday. I turned 30 and the world did not come to an end! It’s a miracle! Well, the real miracle is that I survived my 20’s unscathed (Barely. It was touch and go from 2007-2009.) Honestly, as a narcissist I LOVE all birthdays, even 30. Plus, I’ve been told this is the start of my prime and boy am I ready. I don’t even feel old, really, except when I get hit on by 22 year olds who don’t even know who He-Man and She-Ra are. Clueless!
This last year had a lot of ups and downs for me career wise- I was on the cusp of a book deal, and TV show, a national contest. But nothing worked out. My blog was hacked, and a few brand deals fell through. I’m a pretty glass half full of whiskey person, so I wasn’t too bothered at the time, but looking back, 29 was kind of crappy at times. But then I started to think about all the great things that happened this year- I have a budding writing career (evidence here and here and here) a slew of new videos, and the best readers (and Bubbe!) in the entire Jewniverse!! Not to mention, a new project I am working on that I can’t wait to share with y’all (hint, it involves wine). So bring it, 30! (It’s already been brought!) And somebody bring me some cake while you’re at it.
Besides cake, Brussels sprouts are one of my favorite foods, especially roasted. They get all caramelized and awesome. Kind of like a vegetable candy! And just begging to be paired with gribenes. Kind of like Brussels Sprouts and Bacon for Jews? I’ll take it! Here is all Jew need:
Easy enough, right? First, preheat the oven to 400 degrees F. Spread pecans or walnuts on a foil lined cookie sheet and roast about 5 minutes. Careful, they burn fast! Take them out as soon as they smell nutty. Next up, wash your Brussels and pick off any leaves that are ugly. Trim the stem and cut in half.
Then toss with olive oil (or half olive oil half schmaltz), salt and pepper in a bowl.
Spread on a cookie sheet lined with foil and roast for 20 minutes, flipping halfway through, or until golden brown. I like mine roasted until very brown, but do what Jew like!
Immediately toss with gribenes and nuts and drizzle with aged balsamic if desired. Eat right away!
Roasted Brussels Sprouts with Gribenes
Ingredients
- 1/4 cup pecans or walnuts chopped
- 1 pound Brussels sprouts trimmed and halved
- 1 1/2 Tablespoons extra virgin olive oil or 3/4 Tablespoon olive oil and 3/4 Tablespoon schmaltz in liquid form
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Drizzle aged balsamic vinegar
Instructions
- Preheat the oven to 400 degrees F.
- Spread nuts on a foil lined cookie sheet and roast about 5 minutes. Careful, they burn fast! Take them out as soon as they smell nutty.
- Next up, wash your Brussels and pick off any leaves that are ugly. Trim the stem and cut in half.
- Then toss with olive oil (or half olive oil half schmaltz), salt and pepper in a bowl.
- Spread on a cookie sheet lined with foil and roast for 20 minutes, flipping halfway through, or until golden brown. I like mine roasted until very brown, but do what Jew like!
- Immediately toss with gribenes and nuts and drizzle with aged balsamic if desired. Eat right away!
Happy belated – and it’s nice to see you owning 30. I cried every single day for the entire week leading up to it. {Turns out my crying face does not get cuter with age.}
Aw thanks! As long as I keep getting carded I’ll be okay!
Happy birthday a day late, Amy! Looking back, I’d say 20s were kind of blah and I hated being called a “twentysomething”! I LOVED my 30th birthday – was so glad to reach it! Thirties were awesome and forties are even better so far! Hope your day was wonderful and your year is spectacular! 😉
Thanks, Lisa!! 30 is great so far!
Oh yum, brussel sprouts + pecans = tummy love.
🙂
btw, happy belated birthday lady. My Jew friend got 6 out of the 10 jewish BF got it correct. He told me to tell you that as a kid he loved Kishke.
Thanks- I need to try to make some kishke!