I heart Brussels sprouts.

Not to make you envious, but I'm still in my pjs.  :-) 

I ripped myself away from the mindless television that I was watching to come and blog about what I made for lunch.  Aren't you lucky? 

So, who likes brussels sprouts?!  Me!  Me!  *waves hand around emphatically*  I love them.  I never have them, though.  My grandmom used to make them on holidays for me and my mom (she liked them, too!) and that was the only time I ate them all year.  It's about time I change all of that.  My cousin-in-law (I suppose that's what you would call her!) told me how she makes them and I couldn't wait to try it out.  I love brussels sprouts... and they are ridiculously simple to roast.  If I'm the only one eating them, so be it. 

Roasted Brussels Sprouts

All I did was spray a baking sheet with cooking spray, chop the brussels sprouts in half, coat them with a touch of EVOO, and sprinkle them with pepper and garlic salt.  They roasted for about 20 minutes and looked a little brown and crispy in some parts.  Still amazing.  Well, if you like brussels sprouts.  :-) 

I also made an Open-Faced Tuna and Artichoke Melt.  I've never used artichokes before... it's on my to-do list.  I kind of cheated this time because the recipe called for canned artichoke hearts.  Hey, still something new.  Below is the pretty onion I chopped.  I've decided if onion is minced enough, I'm okay with it being in my food. 

Open-Faced Tuna and Artichoke Melt

This was actually a lot better than I was expecting and I somehow had all of the ingredients to make it in my newly organized pantry.  I topped it with a little shredded mozzarella and instead of broiling it, because I was busy roasting my brussel sprouts, I used my fancy schmancy toaster oven.  Next time I'll have to brave the broiler.  I'm still a little nervous about that. 

Happy Tuesday!  :-)