Skewered 1.8 lb of stew meat (the teenage boy was home. As it was we had enough leftovers to make Paul a lunch) from Keller’s with mushrooms, home grown tomatoes, and thawed out frozen brussels sprouts. Drizzled with olive oil, balsamic vinegar, rosemary, salt, pepper & a pinch of Montreal steak seasoning. I cooked the extra brussels sprouts in a cast iron skillet in the oven on broil.
They were good, but the ones on the skewers next to the beef absorbed the flavor from the heat and were GREAT. I am so happy to cook them a different way! I usually steam them and drench them in butter.
Paul grilled the skewers outside, but I think broiling on the oven would have worked as well.
Can you tell I’m trying to use up the tomatoes? They are now hanging in the garage to ripen.
Linnae wouldn’t even consider eating a Brussels sprout, only nibbled at her lettuce under duress (protesting the Chia seeds loudly), but ate quite a bit of beef. This meal can safely be repeated, I think. 🙂