One of the things I love most about blogging is the sense of community many of us feel. If a blogger has a big event happen in their lives, many rush to their side to show support. Sometimes it’s a pat on the back for a great opportunity that came their way. Other times it’s virtual hugs and tears shared if a loved one dies. In the case of this recipe, I was able to share it as a guest post for a blogger friend who recently had a baby.Brianne, from Cupcakes and Kale Chips, welcomed a baby boy to her family a few weeks ago and called on her blogging friends to fill in for her while she took some much deserved maternity time off. I know her from the Improv challenge as well as some Facebook groups to which I belong and was more than happy to help out.
It’s funny how attitudes toward the internet have changed. I remember ten years ago, everyone was nervous about talking to strangers on the the web. Although we all were using it, our perception was that only stalkers and weirdos were going to read our words. Look how far we have come! Through social media and blogging, we have friends all over the world that we may not ever meet in person. Until we do meet, we do what we can to support each other through the ups and downs that life throws us.
- 1 pound Brussels sprouts, cleaned and quartered
- 2 Tbsp garlic, minced
- 1 Tbsp grapeseed oil
- salt and pepper to taste
- juice of one small lime
- Parmesan cheese
- Toss the Brussels sprouts and garlic with the grapeseed oil.
- Place in a single layer on a rimmed baking sheet.
- Sprinkle with salt and pepper.
- Squirt the lime all over the sprouts.
- Roast at 425 degrees for 15 minutes.
- Remove from the oven and sprinkle with Parmesan cheese.
- Toss and put into a serving bowl.