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SPARTAN LOVER VEGGIES

Everyone, everywhere (except me) went to Michigan State for their teaching degree.
Okay, no they didn’t but it seems like it.
It’s MSU mania around these parts where I’m from in West Michigan. Come October every year, it’s a sea of green and white at grocery stores, classrooms, and even our church.

So people can get a frame of reference when I talk about this next recipe, I call it the Spartan Lover veggies because it’s nothing but brussel sprouts and cauliflower… and green and white as they come.
And yeah, it’s not everyone’s cup of tea, but hold on… if you can imagine them like I make them, you’ll convert, I’m pretty sure.

WHAT YOU NEED:

a college degree from Michigan State, or at least know someone with a college degree from Michigan State… cuz this dish tastes so much better when eating it with a legit Spartan.

one big bunch of brussel sprouts, washed and de-stemmed
one big head of cauliflower, washed and cored
coconut oil
curry
seasalt
turmeric
ginger powder
dark balsamic vinegar (I like the Rachel Ray, kind)

WHAT YOU DO:

wash shiny clean all the veggies
spread out in a slightly greased baking sheet - (best if lined with parchment paper or foil)
pour coconut oil generously so each vegetable is covered.
sprinkle generously curry, ginger powder, and turmeric over each vegetable


BAKE: 20 minutes at 350 degrees
SERVES: one or ten, depending on who gobbles it up before anyone else can get to it.