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by Tan Rutley

Tan Rutley, a teacher/blogger/maker/hugger, is the creator of Squirrelly Minds where she shares DIY creations, recipes, and more to make your life pretty and fun. Her mind never stops thinking, planning, and making (squirrelly mind, get it?) and her projects nearly always leave her covered in glitter or flour. Sometimes both. Tan is an island girl living in Canada's west coast with her husband and overly fluffy kitty Lucy.

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  • brussels sprouts
    Photo: Tan Rutley
  • Thanksgiving is coming up, which means it's time to start planning that feast! Brussels sprouts often make an appearance at the Thanksgiving table, but they've received a bad rap over the years. My theory? They're often bland, overcooked, and, therefore, mushy. My solution? Lemon juice, cracked black pepper, rock salt, and a cast iron pan!
  • brussels sprouts
    Photo: Tan Rutley
  • Yes, cast iron! There's something about that old heavy cooking pan that gives Brussels sprouts a bit more flavor and texture. If you don't have a cast iron pan don't fret, you can still use a regular frying pan. 
  • brussels sprouts
    Photo: Tan Rutley

    Roasted Brussels Sprouts

    4 cups Brussels sprouts, washed
    2 cloves garlic, chopped
    2 tablespoons olive oil and 1 tablespoon butter, or 3 tablespoons coconut oil
    1/2 lemon
    1 teaspoon salt
    1 teaspoon freshly cracked black pepper
    1 teaspoon rock salt

    Cut the stems off each Brussels sprout and cut in half.
    ​Preheat oven to 350 degrees F.

    Over medium high heat, melt the oil(s). When hot add the garlic, followed a minute later by the Brussels sprouts. Toss often to avoid sticking, but don't worry if you blacken the Brussels sprouts—that just makes them tastier!

    When the Brussels sprouts have started to soften (approximately five minutes) add the juice of 1/2 a lemon, and 1 teaspoon salt. Toss and stir occasionally for 10 minutes. If the sprouts start sticking to the pan, feel free to add another tablespoon of oil.

    When the Brussels sprouts are soft and many have blackened, stir in 1 teaspoon of freshly cracked black pepper then place on the center oven rack and bake for 15 minutes. If you are not using a cast iron pan, first transfer to a baking dish.

    After 15 minutes, remove the Brussels sprouts from the oven, then top with a teaspoon of rock salt. Smoked or flavored rock salts add a really great kick, so use these if available. If desired, sprinkle with a touch more lemon juice or even grated parmesan. Serve hot with your favorite Thanksgiving dishes.

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