The FastDay Forum

@nursebean - I roast brussels sprouts all the time; it's so easy. I trim them and cut them in half, usually. Then I heat the oven to 425F (hot, 218 C) and toss them in a small amount of oil and salt, and balsamic glaze if I want or you could just use salt and pepper. I cook on a pan for 20 minutes, then toss, and cook for 20 more, or until it's nicely brown. I recommend putting aluminum foil on the pan as they tend to stick a lot, especially since I try to minimize the oil (you have to use some or they won't brown). I also do cauliflower, butternut squash, and fennel this way. I know some people do broccoli, too. It's very filling and reheats well, which is great since I live alone. Just be sure you don't have a big roast in the oven as well; if you do, the veg will steam instead of roast and it will be mush.

Managed a second day this week had the HB rice pilaf with chicken (3rd book) for dinner and had less than my allowed portion, mostly soy beans (found no broad ones) and rice Tasted fab with a small adjustment to the spices.
Strange thing though, there was some freshly grounded ginger in the recipe (marinated the chicken with yoghurt, lemon, ginger, salt and pepper) and it was HOT. Like chili. That never ever have happened before.